Looking for a delicious, low-carb alternative to your regular stir-fry? This Cauliflower Rice Stir-Fry is about to become your new weeknight favorite. I’ve perfected this recipe to deliver all the satisfying flavors of a traditional stir-fry while keeping it light and nutritious. It’s ready in under 30 minutes and packed with vegetables – perfect for busy days when you want something healthy but don’t want to spend hours in the kitchen.
Ingredients
- 1 medium head cauliflower, riced (or 4 cups pre-riced cauliflower)
- 2 tablespoons sesame oil, divided
- 2 eggs, lightly beaten
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced onions
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon rice vinegar
- 2 green onions, sliced (for garnish)
Instructions
- If using whole cauliflower, pulse florets in a food processor until they reach a rice-like consistency. Don’t overprocess – you want small, uniform pieces, not mush.
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- Add remaining oil to the pan. Sauté onions, carrots, and garlic for 3-4 minutes until onions become translucent.
- Add ginger and stir-fry for another minute until fragrant.
- Add cauliflower rice to the pan. Stir-fry for 5-6 minutes until it starts to become tender but still maintains some crunch.
- Add peas and cook for 2 minutes more.
- Return eggs to the pan and add soy sauce and rice vinegar. Stir well to combine all ingredients.
- Garnish with green onions and serve hot.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Recipe Notes
- Don’t overcook the cauliflower rice – it should maintain a slight crunch for the best texture.
- Pat the riced cauliflower dry with paper towels before cooking to prevent a soggy stir-fry.
- Use a large pan or wok to avoid overcrowding, which can lead to steaming instead of stir-frying.
- For meal prep, this dish keeps well in the refrigerator for up to 3 days.
- Feel free to add protein like chicken, shrimp, or tofu to make it a complete meal.
- For extra flavor, try adding a dash of sesame oil or sriracha sauce just before serving.
This versatile Cauliflower Rice Stir-Fry is easily customizable with whatever vegetables you have on hand. It’s a fantastic way to incorporate more vegetables into your diet while enjoying the satisfying flavors of a classic stir-fry. Whether you’re following a low-carb diet or simply looking to add more vegetables to your meals, this recipe delivers both nutrition and flavor.
Cauliflower Rice Stir-Fry
Ingredients
- 1 medium head cauliflower riced (or 4 cups pre-riced cauliflower)
- 2 tablespoons sesame oil divided
- 2 eggs lightly beaten
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced onions
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 3 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar
- 2 green onions sliced (for garnish)
Instructions
- If using whole cauliflower, pulse florets in a food processor until they reach a rice-like consistency. Don't overprocess – you want small, uniform pieces, not mush.
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.
- Add remaining oil to the pan. Sauté onions, carrots, and garlic for 3-4 minutes until onions become translucent.
- Add ginger and stir-fry for another minute until fragrant.
- Add cauliflower rice to the pan. Stir-fry for 5-6 minutes until it starts to become tender but still maintains some crunch.
- Add peas and cook for 2 minutes more.
- Return eggs to the pan and add soy sauce and rice vinegar. Stir well to combine all ingredients.
- Garnish with green onions and serve hot.