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Broccoli and Cauliflower Rice Stir-Fry

A quick, healthy dinner that's low-carb, nutrient-rich, and comes together in just minutes, transforming simple vegetables into a satisfying meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Dish
Cuisine Asian-Inspired
Servings 4 servings
Calories 150 kcal

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.