Looking for a quick, healthy dinner that’s packed with vegetables and flavor? This Broccoli and Cauliflower Rice Stir-Fry has become my go-to recipe for busy weeknights. It’s low-carb, nutrient-rich, and comes together in just minutes. What I love most about this dish is how it transforms simple vegetables into a satisfying meal that even picky eaters enjoy.
Ingredients
- 1 medium head cauliflower, riced
- 2 cups fresh broccoli florets
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, diced
- 1/2 cup snap peas
- 3 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon rice vinegar
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Rice your cauliflower by pulsing florets in a food processor until they reach a rice-like consistency. If you’re short on time, pre-riced cauliflower works perfectly fine.
- Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat.
- Add garlic and ginger, sautéing for 30 seconds until fragrant.
- Toss in broccoli florets and carrots, cooking for 3-4 minutes until they start to soften.
- Add the remaining oil and cauliflower rice to the pan. Stir-fry for 4-5 minutes, until the cauliflower starts to get slightly crispy.
- Add snap peas, soy sauce, and rice vinegar. Cook for another 2 minutes.
- Finish with green onions and sesame seeds, giving everything a final toss.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4
Recipe Notes
To ensure the best results with your Broccoli and Cauliflower Rice Stir-Fry, keep these tips in mind:
- Don’t overcrowd your pan – cook in batches if needed to achieve the right texture
- Make sure your pan is hot before adding vegetables to get that perfect stir-fry sear
- Cut all vegetables into similar-sized pieces for even cooking
- Drain excess moisture from the cauliflower rice by patting it with paper towels before cooking
- Store leftovers in an airtight container for up to 3 days – though the vegetables will be softer when reheated
- For added protein, feel free to include tofu, chicken, or shrimp – just cook the protein first and set aside before starting with the vegetables
This versatile stir-fry works great as a main dish or side, and you can easily customize it with whatever vegetables you have on hand. The key is maintaining high heat and moving quickly to keep everything crisp-tender rather than mushy.
Broccoli and Cauliflower Rice Stir-Fry
Ingredients
- 1 medium head cauliflower riced
- 2 cups fresh broccoli florets
- 2 tablespoons sesame oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 medium carrot diced
- 1/2 cup snap peas
- 3 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar
- 2 green onions sliced
- Sesame seeds for garnish
Instructions
- Rice your cauliflower by pulsing florets in a food processor until they reach a rice-like consistency. If you're short on time, pre-riced cauliflower works perfectly fine.
- Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat.
- Add garlic and ginger, sautéing for 30 seconds until fragrant.
- Toss in broccoli florets and carrots, cooking for 3-4 minutes until they start to soften.
- Add the remaining oil and cauliflower rice to the pan. Stir-fry for 4-5 minutes, until the cauliflower starts to get slightly crispy.
- Add snap peas, soy sauce, and rice vinegar. Cook for another 2 minutes.
- Finish with green onions and sesame seeds, giving everything a final toss.
