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Coconut Fried Cauli Rice & Veggies

Yields1 Serving

 1 tbsp Coconut Oil
 3 cups Cauli Rice (you can buy frozen or fresh)
 ½ cup Coconut Milk (I use full fat)
 1 Pack Tempeh (Cut and Cubed)
 1 Egg (Optional)
 3 cups Frozen Chopped Veggies (I used Sweet Corn, Carrot Slices and Green Beans)
 ½ cup Tahini Sriracha Sauce (Recipe below)
 Salt to Taste
Tahini Sriracha Sauce:
 ¼ cup Tahini
 ¼ cup Sesame Oil (I use spicy)
 ½ tbsp Sriracha
 ½ tbsp Honey
 ½ tbsp Rice Wine Vinegar
 ¼ tsp Ginger Powder
 ¼ tsp Garlic

Heat up 1 tbsp of coconut oil in a wok on medium-high heat. When hot, add in cauliflower rice and coconut milk in and mix well. Let cook until tender, about 5 minutes.


While cauli rice is cooking, set air fryer to 400 and grease with coconut oil spray or avo oil spray. Add in cubed tempeh and cook for 10 minutes. Shake halfway through so they get evenly crispy.


Add in frozen veggies to the wok, mix, and cover. Season with salt to taste. Let cook for 7-10 minutes until all veggies are cooked and tender. Mix frequently.


Prepare tahini sriracha sauce in a mason jar by adding all ingredients in and shaking. When mixed well, add to the wok. Toss it all together.


Optional: crack an egg into the wok and mix around for 2 minutes.


Add rice to a serving bowl with tempeh and option to top it with sesame seeds and more sriracha or leave it plain!