Cauliflower Rice Stir Fry
This simple stir fry makes a great lunch and easily reheats in the microwave. Stir in some leftover chicken or fry up some ground turkey or sliced steak to add protein, if you like.
Servings 6
Calories 124kcal
Ingredients
- 1 tablespoon avocado oil
- 3 cloves garlic minced
- 2 teaspoons minced ginger
- 20 ounces frozen riced cauliflower
- 2 cups frozen stir fry vegetables see note
- 2 tablespoons soy sauce plus more to taste
- 1 teaspoon chili paste plus more to taste
- 2 teaspoons toasted sesame oil
- ¼ cup chopped green onions
Instructions
- Heat the oil in a large, deep skillet or wok over medium heat.
- Add the garlic and ginger and cook for 1 minute.
- Add the cauliflower rice and vegetables to the skillet and cook, stirring often, for 5-8 minutes or until vegetables are tender-crisp.
- Season with soy sauce and chili paste and stir well to combine.
- Remove from the heat and drizzle with sesame oil and sprinkle with green onion.
- Serve hot.
Video
Notes
The veggies add a bit of sweetness to this stir fry, so we've left sweeteners out of the sauce. However, you may stir in your favorite honey substitute with the soy sauce and chili paste, if you'd like. We recommend Nature's Hollow Honey Substitute.
We used the Great Value Deluxe Stir Fry mix (from Walmart), which is a mix of frozen veggies that included broccoli, Italian green beans, baby corn, water chestnuts, carrots, and red pepper. It has 5 net carbs per 3/4 cup serving. Nutrition is based off these numbers, so you'll want to calculate your own nutrition if you use a different mix of vegetables.
Nutrition
Serving: 1 | Calories: 124kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 677mg | Fiber: 4g | Sugar: 4g | Net Carbs: 8g