Cauliflower Rice Stir-Fry

Prep: 15 mins

Cook: 15 mins

Servings: 4

Category: Dinner

Ingredients

  • 1 medium head cauliflower (about 4 cups riced)
  • 2 tablespoons avocado oil or olive oil
  • 1 small onion, diced
  • 1 bell pepper (any color), diced
  • 1 cup snap peas or green beans, trimmed
  • 1 medium carrot, julienned or thinly sliced
  • 2 cloves garlic, minced
  • 3 tablespoons coconut aminos or tamari (gluten-free soy sauce alternative)
  • 1 teaspoon sesame oil
  • Salt, to taste
  • Black pepper, to taste
  • 2 green onions, sliced (for garnish)
  • Optional: 1 tablespoon sesame seeds or chopped cilantro for garnish

Nutrition (per serving)

Calories: 140
Total Fat: 8g
Cholesterol: 0mg
Carbohydrates: 14g (Net Carbs: 9g)
Sugars: 6g
Protein: 4g

Instructions

  1. Remove the leaves and stem from the cauliflower. Using a box grater or food processor, grate the cauliflower into rice-sized pieces (or use pre-riced cauliflower). Set aside.
  2. Heat 1 tablespoon of avocado oil or olive oil in a large skillet or wok over medium-high heat. Add the diced onion, bell pepper, snap peas (or green beans), and carrot. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
  3. Stir in the minced garlic and cook for 1 minute until fragrant. Push the vegetables to one side of the skillet.
  4. Add the remaining 1 tablespoon of oil to the empty side of the skillet. Add the riced cauliflower and stir-fry for 5-7 minutes, stirring occasionally, until it softens and takes on a slightly golden color.
  5. Mix the vegetables and cauliflower rice together. Add the coconut aminos, sesame oil, salt, and black pepper. Stir well to coat everything evenly and cook for an additional 2-3 minutes to meld the flavors.
  6. Remove from heat and taste, adjusting seasoning if needed. Transfer to serving bowls, garnish with sliced green onions and optional sesame seeds or cilantro. Serve your cauliflower rice stir-fry hot and enjoy a light, veggie-packed dinner!