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Cauliflower Rice Stir Fry

Cauliflower Rice Stir Fry

This Cauliflower Rice Stir Fry is a flavorful, low-carb, nutrient-packed alternative to traditional fried rice. It's quick, customizable, and perfect for weeknight dinners or meal prep. With garlic, ginger, mixed vegetables, and optional protein, it delivers bold taste without the carbs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 medium head of cauliflower or about 4 cups riced
  • 2 cups mixed vegetables bell peppers, carrots, peas, snap peas
  • 2 eggs optional, scrambled
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 2 stalks green onion sliced
  • 1 cup cooked protein optional – chicken, shrimp, tofu, or tempeh
  • Salt and pepper to taste
  • 1 tablespoon cooking oil avocado, olive, or sesame oil
  • Red chili flakes optional

Method
 

  1. Heat the Oil: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
  2. Cook Aromatics: Add garlic and ginger; sauté for 30–45 seconds until fragrant.
  3. Add Vegetables: Stir in mixed vegetables. Cook 3–4 minutes until just tender.
  4. Scramble Eggs (Optional): Push veggies aside, scramble eggs in the pan, then combine.
  5. Add Cauliflower Rice: Stir in riced cauliflower. Cook 5–6 minutes, stirring often.
  6. Season: Add soy sauce and sesame oil. Season with salt, pepper, and chili flakes if using.
  7. Add Protein (Optional): Mix in cooked protein. Stir and heat for 1–2 minutes. Serve hot.

Notes

Omit eggs and use tofu or tempeh as protein. Use pre-riced cauliflower and frozen mixed vegetables. Try different sauces like coconut aminos or hoisin for flavor variation. Keeps well in the fridge for up to 3 days. Reheat in a skillet or microwave.