Description
A healthy and flavorful Cauliflower Rice Stir-Fry made with vegetables and simple seasonings. It’s a low-carb alternative to traditional fried rice and comes together quickly for a perfect weeknight meal.
Ingredients
Units
Scale
- 1 medium head cauliflower, grated or processed into rice-sized pieces
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup onion, diced
- 1 cup mixed vegetables (carrots, peas, bell pepper, etc.)
- 2 eggs, lightly beaten (optional)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Grate or process the cauliflower into rice-sized pieces using a food processor or box grater.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add garlic, ginger, and onion; sauté for 2–3 minutes until fragrant and translucent.
- Add the mixed vegetables and cook for another 3–4 minutes until tender.
- Push the veggies to one side of the pan and scramble the eggs on the other side, cooking until set, then mix everything together. (Skip this step for vegan option.)
- Add the cauliflower rice and soy sauce. Stir-fry everything together for 5–7 minutes until the cauliflower is tender but not mushy.
- Season with salt and pepper to taste and garnish with green onions before serving.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- For a vegan option, omit the eggs or use tofu scramble instead.
- Add tofu, shrimp, or chicken for extra protein if desired.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
