Save A low-carb, veggie-loaded stir-fry that's light, savory, and done in minutes.
This cauliflower rice stir-fry became my go-to weeknight meal when I was looking for something light yet satisfying. It's simple, endlessly customizable, and the vegetable flavors really shine.
Ingredients
- Cauliflower rice: 2 cups
- Mixed vegetables: 1 1/2 cups (e.g., bell peppers, peas, carrots)
- Soy sauce or tamari: 2 tbsp
- Sesame oil: 1 tsp
- Garlic: 1 clove, minced
Instructions
- Sauté aromatics and vegetables:
- In a skillet or wok, sauté garlic and vegetables for 3–4 minutes.
- Add cauliflower rice:
- Add cauliflower rice and cook for 4–5 more minutes, stirring often.
- Add flavorings:
- Stir in soy sauce and sesame oil.
- Finish and serve:
- Cook another 2 minutes, then serve hot.
Save I love how my family requests seconds every time I make this. It's become a staple at our dinner table especially when we're in the mood for something fresh and fast.
Required Tools
Skillet or wok, spoon, knife
Nutritional Information
Calories: 150, Total Fat: 6 g, Carbohydrates: 16 g, Protein: 4 g (per serving)
Dietary Notes
Vegan, gluten-free, low carb
Save Enjoy this colorful, healthy stir-fry as a quick meal or versatile side. Its light flavor and speedy prep make it a repeat favorite.
Recipe Guide
- → How can I add protein to this dish?
Add diced tofu or scrambled egg during the final minutes of cooking for a protein-rich option.
- → Can I use frozen cauliflower rice?
Yes, frozen cauliflower rice works well and saves preparation time; cook as directed until heated through.
- → What vegetables pair best?
Bell peppers, carrots, peas, broccoli, and snap peas are great choices. Use fresh or frozen mixes for convenience.
- → How do I avoid soggy stir-fry?
Cook vegetables briefly over high heat and stir frequently. Avoid overcrowding the pan for crisp texture.
- → Is this suitable for gluten-free diets?
Yes, use tamari instead of regular soy sauce to ensure a completely gluten-free dish.