Cauliflower Rice Stir Fry
A quick and flexible stir fry using cauliflower rice, perfect for a satisfying dinner without the hassle of multiple pans.
Ingredients
Main Ingredients
- 4 cups cauliflower rice (fresh or frozen)
- 2 tablespoons oil (avocado, olive, or sesame) Choose based on flavor preference
- 1 cup mixed veggies (peas and carrots are classic) Use any vegetables you have on hand
- 1 small onion, chopped
- 2-3 cloves garlic, minced Add more for extra flavor
- 2 eggs (optional) For 'fried rice' vibes
- 1-2 cups protein (chicken, shrimp, tofu, leftover pork, or skip it) Cook protein first if using
- 2-3 tablespoons soy sauce or coconut aminos Adjust to taste
- Optional extras: green onion, sesame seeds, chili flakes, a squeeze of lime
Instructions
Preparation
- Chop the onion, mince the garlic, and prepare the sauce.
- If using protein, cook it first in a tablespoon of oil in a large skillet or wok, season lightly, and set aside.
Cooking
- Add more oil to the pan, then sauté onion and mixed veggies until soft.
- Stir in garlic for about 30 seconds until fragrant, then add cauliflower rice.
- Keep stirring and avoid overcrowding the pan to prevent sogginess.
- If using eggs, create a space in the pan and scramble them, then mix everything together.
- Add soy sauce or coconut aminos and return the cooked protein to the pan. Adjust flavors as needed.
Notes
Try not to overdo it with the sauce; cauliflower rice absorbs flavor quickly. You can add more garlic or chili flakes for additional punch.