Ingredients
Units
Scale
- 1 medium head of cauliflower, riced
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons sesame oil
- 1 tablespoon cooking oil
- Salt and pepper to taste
- Optional: 2 eggs, beaten (for added protein)
Instructions
- Prepare the Cauliflower: Remove the leaves and stem from the cauliflower and cut it into florets. Pulse in a food processor until it resembles rice. Alternatively, you can use pre-riced cauliflower.
- Sauté the Aromatics: In a large skillet or wok, heat the cooking oil over medium-high heat. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the Vegetables: Toss in the mixed vegetables and cook for 3-4 minutes until they are tender. If using, push the veggies to one side of the pan and scramble the beaten eggs on the other side until cooked through.
- Stir in the Cauliflower: Add the riced cauliflower to the skillet, mixing everything thoroughly. Drizzle with soy sauce and sesame oil, and stir-fry for another 5-7 minutes until the cauliflower is tender but not mushy.
- Finish and Serve: Season with salt and pepper to taste. Garnish with chopped green onions before serving.
Notes
You can add cooked chicken or shrimp for extra protein.
- Prep Time: 5
- Cook Time: 15
Nutrition
- Serving Size: 4
- Calories: 150kcal
- Fat: 8g
- Carbohydrates: 10g
- Protein: 6g