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All Veggie Fried Rice

This recipe offers a quick and easy take on veggie fried 'rice' using riced cauliflower and sweet potatoes. It features scrambled eggs, frozen edamame, corn, and peppers, all tossed in a savory-sweet sauce with ginger and chili paste. Finished with fresh scallions, cilantro, and sesame seeds, it's a vibrant and flavorful vegetarian main dish ready in just 15 minutes.
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Cook Time 15 minutes
Total Time 15 minutes
Course lunch/dinner
Cuisine Chinese
Servings 4 people
Calories 2077.4 kcal

Equipment

  • 1 Large Skillet or Wok Essential for high-heat stir-frying all ingredients.
  • 1 Small Jar with Lid For shaking and combining the sauce ingredients.
  • 1 Grater For finely grating ginger and garlic.
  • 1 Spatula or wooden spoon For stirring, scrambling eggs, and tossing vegetables.

Ingredients
  

Main

  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon grated ginger
  • 1 tablespoon chili paste
  • 2 cloves garlic grated
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 large eggs lightly beaten
  • 1 cup frozen edamame
  • 2 cups frozen corn and pepper mix
  • 2 cups bagged riced cauliflower
  • 2 cups bagged riced sweet potatoes
  • 2 scallions green parts sliced thin
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon sesame seeds

Instructions
 

  • Place a large skillet over medium-high heat.
  • In a small mason jar, add the soy, sugar, ginger, chili paste and garlic. Secure the lid and shake to combine. Set aside.
  • Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the skillet. When the oil is hot and the butter has melted, add the eggs and cook, stirring, until scrambled, 2 to 3 minutes. Remove to a plate.
  • Add the remaining butter and oil to the skillet. Add the edamame, then the corn and peppers. Cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes. Add the riced cauliflower and sweet potatoes, stirring to combine. Cook until the cauliflower is just heated through, about 2 minutes.
  • Give the sauce one last shake and add to the skillet. Return the eggs to the skillet and cook, stirring, for an additional minute. Garnish with the scallions, cilantro and sesame seeds.

Notes

For best results with fried 'rice' (riced cauliflower/sweet potato), ensure your skillet is adequately hot before adding vegetables to achieve a stir-fried texture, rather than steaming. Avoid overcrowding the pan; if necessary, cook vegetables in batches to allow for proper caramelization and crispness. For enhanced flavor, consider adding a dash of toasted sesame oil at the very end, just before serving, to preserve its delicate aroma. Adjust the chili paste to your desired spice level. The grated ginger and garlic provide a fresh, pungent base, so ensure they are finely grated to disperse evenly. For a touch of acidity and brightness, a tiny splash of rice vinegar can be stirred in with the sauce.