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I might actually prefer this raw vegan fried rice to the traditional version. All the yummy Asian flavors in a light dish. Cauliflower “rice” is the key to this recipe. If you do not like cauliflower, you have to try this recipe. Processing the cauliflower gives it a rice-like texture. A tasty and easy way to enjoy Asian food on a raw diet.

This recipe benefits from sitting for a few hours, it makes the difference between a good and great dish. As with most raw food recipes, time allows the flavors to meld and mellow.

Most of us struggle to find recipes that translate easily to a meal for our families (if they are not raw vegans too). This is the perfect go to option for a family-friendly meal. For those who are not raw or vegan, this recipe can be cooked and eggs and other animal proteins can be added. Just prepare the cauliflower rice and other veggies a few hours in advance. For the raw meal combine the ingredients and refrigerate. Half an hour before you want to eat, start to heat oil in the wok and cook.

Raw Vegan “Fried Rice”

rawveganfriedrice
  • Prep Time20 min
  • Total Time4 hr 20 min
  • Ready in4 hours
  • Yield2 servings
  • Energy347 cal
  • Suitable for Diet

Ingredients

  • 1/2 head cauliflower (cut into florets)
  • 1/2 c petite peas, fresh or frozen
  • 1/2 stalk celery, diced
  • 1 medium carrot, diced
  • 1/2 ear of fresh corn, kernels cut off cob
  • 1/2 large sweet bell pepper, diced
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1 scallion, sliced
  • 2 T sunflower seeds
  • 2 T pumpkin seeds
  • 2 T tamari or liquid aminos
  • 1 T sesame oil
  • 2 T ginger, grated
  • 1 T sesame seeds

Instructions

1

Put cauliflower in food processor or blender and process until it looks like rice.

2

Chop the remaining vegetables and add to cauliflower.

3

In a separate dish stir tamari, sesame oil and ginger until blended and add to cauliflower mixture. Add sunflower and pumpkins seeds. Stir to coat the vegetables. Let the mixture sit covered for at least 4 hours so the flavors can develop.

4

When ready to serve, top with sesame seeds. Can be eaten cold or at room temperature.

  • Amount per serving
  • Calories347
  • % Daily Value*
  • Total Fat19.72 g27.39%
  • Saturated Fat2.82 g14.1%
  • Polyunsaturated Fat5.02 g
  • Monounsaturated Fat4.09 g
  • Sodium838.66 mg36.46%
  • Total Carbohydrate34.48 g12.54%
  • Dietary Fiber10.56 g37.71%
  • Total Sugars11.58 g
  • Sugar Alcohal0.34 g
  • Protein15.07 g30.14%
  • Vitamin D (Cholecalciferol)340 IU42.5%
  • Calcium102.36 mg7.87%
  • Iron4.02 mg22.33%
  • Potassium1117.63 mg23.78%
  • Vitamin A6174.54 mcg686.06%
  • Vitamin C (Ascorbic Acid)139.19 mg154.66%
  • Vitamin E (Tocopherol)400.75 IU1214.39%
  • Vitamin K63.68 mcg53.07%
  • Vitamin B1 (Thiamin)0.46 mg38.33%
  • Vitamin B2 (Riboflavin)0.29 mg22.31%
  • Vitamin B3 (Niacin)4.54 mg28.38%
  • Vitamin B6 (Pyridoxine)0.78 mg45.88%
  • Folate201.31 mcg50.33%
  • Vitamin B5 (Pantothenic acid)2.04 mg40.8%
  • Phosphorus369.17 mg29.53%
  • Magnesium151.04 mg35.96%
  • Zinc2.59 mg23.55%
  • Selenium9.34 mcg16.98%
  • Copper0.53 mg58.89%
  • Manganese1.28 mg55.65%

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3 Responses

  1. This fried rice is AMAZING! My second day of being 100% raw vegan and wow this recipe I’ll make for many years to come. ❤️

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