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Cauliflower Fried Rice

  • Prep Time:
  • 10 min
  • Cook Time:
  • 15 min
  • Yield:
  • 4 servings

Low in carbs and high in plant protein this easy, healthy recipe yields a dish as tasty as any you could find at your local Chinese take-out shop. It comes together quickly, especially if you’re using frozen “riced” cauliflower. Feel free to sub the fresh green beans for frozen, or use any other fresh or frozen vegetable you have on hand. Shout out to Alicia Nickerson (@aliciamariebikini), vegan bodybuilder, bikini competitor and personal trainer for the inspiration for this awesome weeknight dinner!


Plant-based Protein Crumbles


  • 1 Tbsp Vegetable Oil
  • 1 cup Original Longève Plant-Based Protein Crumbles
  • 1 heaping cup Mushrooms, sliced
  • 1 cup Green Beans, cut into ½” lengths
  • 1 Scallion, trimmed, whites and green tops separated and sliced thin
  • ¼ tsp Sea Salt
  • Black Pepper to taste
  • 1 Small Carrot, peeled and grated
  • 1 Tbsp Fresh Gingerroot, peeled and minced
  • 1 – 2 Large Cloves of Garlic, peeled and minced
  • 1 Small Cauliflower, or frozen Riced Cauliflower
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Water
  • 1.5 tsp Toasted Sesame Oil
  • 1 Tbsp Brown Sesame Seeds, toasted


  1. Combine Longève Protein Crumbles with ½ cup hot water in a small bowl to rehydrate.
  2. If you're using fresh cauliflower, separate into small florets. Using a food processor, pulse florets until minced to “rice” consistency. Do not over process.
  3. Heat vegetable oil in a large non-stick skillet or wok over a medium-high flame.
  4. Add rehydrated Longève crumbles, sliced mushrooms, green beans and sliced scallion whites to the skillet.
  5. Season with salt and pepper and stir-fry for about 5 minutes or until the vegetables begin to brown.
  6. Add the grated carrot, minced ginger and garlic and stir-fry for another 2 minutes.
  7. Stir in riced cauliflower and mix well to combine with vegetables and protein crumbles.
  8. Add soy sauce and water, cover and simmer for 5 minutes to steam cauliflower.
  9. Remove cover, turn off heat and stir in toasted sesame oil, sesame seeds and sliced scallion tops.
  10. Serve hot and enjoy!

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