Is it still considered fried rice if it’s baked? To go along with the “sheet pan” Recipe Redux September theme, I tried baking my vegan Asian stir fry infused veggies with cauliflower rice. If I thought that making my 10 minute cauliflower fried rice was easy, this is even easier.
You need the right Vegetarian Mushroom Flavored Stir-Fry Sauce to capture the stir fry flavor. Normally I use the brand I linked you to, which is an Amazon affiliate link, but you can definitely find it for cheaper at an Asian store (so go to the Asian market if you have one nearby). The bottle in the picture is a different brand that I’ve just begun using, but I prefer the one I linked you to.
Note: I had my oven on convect bake, so if you don’t do that, your results might be slightly different.
Crispy vegetables and soft cauliflower rice = happy, happy taste buds.
- 4 oz. stringed green beans chopped in halves
- ½ red bell pepper chopped
- 3 cups cauliflower rice
- 1 tablespoon of minced garlic
- 3 tablespoons olive oil
- 2½ tablespoons vegetarian mushroom flavored oyster sauce
- 2 teaspoons pepper
- Preheat oven to 350 degrees Fahrenheit (convect)
- In a big bowl, mix all of the ingredients together until they've all been thoroughly coated in olive oil and the mushroom sauce. Spread the mixture out onto a baking sheet that's been lined with silicone or parchment paper. Bake for 20 minutes on convect. About halfway through (10 minute mark), give the ingredients on the pan a quick stir before baking for the remaining 10 minutes.
- Remove the pan from oven, transfer the fried rice into a bowl, add salt and pepper to taste, and enjoy!
On a simple sheet pan with your oven on convect, you can make a meal in 20 minutes without really checking on it ever! Hands off recipes during week nights are the best way to go, right? This recipe only feeds two, so feel free to tweak it to meet your needs.
Happy Thursday and stay happy and healthy, y’all! I’m so happy that this fall weather is rolling in, aren’t you? Finally, finally, finally!