Cauliflower Fried Rice with Mushrooms & Chickpeas
A quick, one-pan vegan dinner that uses frozen riced cauliflower as the base — no chopping required. Hearty mushrooms and chickpeas make it filling enough to stand alone as a main dish.
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Servings: to 6
Ingredients
- 16 ounce bag frozen riced cauliflower
- ½ cup water
- 8 ounces mushrooms cleaned, stemmed sliced (see note)
- 3 scallions thinly sliced
- 15 ounce can chickpeas drained and rinsed
- 2 teaspoons salt-free seasoning blend like Frontier or Mrs. Dash
- 2 tablespoons nutritional yeast optional
- Salt and freshly ground pepper to taste
Instructions
- Combine the riced cauliflower and water in a large skillet or wok over medium heat.
- Cook, stirring occasionally, until the cauliflower is fully thawed and the water has evaporated, about 5 minutes.
- Add the mushrooms, scallions, chickpeas, and seasoning blend. Turn the heat up to medium-high and cook for 5 to 7 minutes, stirring often, until the mushrooms are tender and the cauliflower starts to brown at the edges.
- Stir in the nutritional yeast if using, then season with salt and pepper to taste. Serve immediately.
Nutrition (Estimate per Serving)
Calories: 158kcalCarbohydrates: 26gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 336mgPotassium: 803mgFiber: 10gSugar: 4gVitamin A: 148IUVitamin C: 58mgCalcium: 111mgIron: 3mg
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