Spicy Thai Cauliflower Fried Rice {Vegan, Gluten Free}

I complain a lot about living in a small town where access to specialty and gourmet ingredients are limited and how some of my recipes suffer because of it.  

I was recently expressing this frustrating to a friend of mine when she mentioned a little local place called The Hot Shoppe in our town.  To be honest, it didn’t ring a bell at first.  I had heard of a place selling some spicy sauces around our area but I had no idea that they carried specialty salts, oils and vinegars.  

Obviously, upon discovering that there was a local gem at my fingertips I decided to investigate, which I did.  

The Hot Shoppe

Visit The Hot Shoppe located at 200 Water Street in Oswego, NY.

Inside I discovered not only a LARGE variety of any kind of spicy sauce you could possibly imagine but also specialty oils, vinegars and salts galore.  In fact, there were so many that I had trouble figuring out what I wanted to choose to whip up a recipes.  

Eventually I narrowed it down to some amazingly fragrant Basil Argumato Olive Oil and slightly spicy Sriracha Salt which resulted in this Thai-inspired cauliflower “fried rice” dish. Yes, folks.  They have Sriracha salt and it is A-MAZ-ING. 

Spicy Thai Cauliflower Fried Rice {gluten free, vegan}

Lately, with the fall-like weather I have found myself craving some Thai food.  Not only is it comforting but that little bit of spice really warms you up.  

The flavors from the basil oil and the sriracha salt really make this dish a bit more unique than your typical Thai-inpsired fried rice dish.  



Without too much effort and just a few minutes at the stove you have yourself a healthy side dish or light dinner that tastes like it came out of a five star kitchen. 






  • 2 tbsp basil olive oil (I used one from The Hot Shoppe)
  • 1 yellow onion, sliced
  • 3 medium carrots, cut into match sticks
  • 3 ounces of fresh basil leaves, shredded 
  • 16 oz Bag of Cauliflower Pearls 
  • 3 heads of bok choy, chopped
  • 2 tsp curry powder
  • Sriracha salt (I used the one from The Hot Shoppe)


  1. Heat a large saute pan or wok over medium heat with basil oil. 
  2. Add in onion and cook until no longer opaque. 
  3. Add in fresh basil and cook down then add in carrots and bok choy and cook for 4 minutes then add in cauliflower pearls and cook for another 5 minutes or under cauliflower is slightly tender. 
  4. Finish by adding in curry powder and sprinkling with sriracha salt to taste. 

Seriously though, if you’re looking to take your meals to the next level or want to give the gift of gourmet sauces, spices, oils and vinegars for the holidays then The Hot Shoppe is your place to go.  Not only are products available in-store but you can also purchased all of their items from their website and on Amazon. 

To stay up-to-date on local events and new product arrivals be sure to visit and like their Facbook page and stay tuned for more drool worth recipes featuring their products in the near future. 

Have a meatless recipe to share? Be sure to linkup with myself and Running On Happy

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This recipe is also shared with Confessions of a Mother Runner & A Whisk and Two Wands for Meatless Monday.

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You might also like:  Meatless Monday: Vegetable Tian with Quinoa
About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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