Cauliflower Rice Stir Fry
A satisfying keto-friendly stir fry that swaps traditional rice for riced cauliflower, loaded with colorful vegetables, scrambled eggs, and a savory soy-sesame sauce. Ready in under 30 minutes and packed with flavor — you won't miss the carbs.
4 servings · Prep 10 min · Cook 15 min · Total 25 min
Chinese · Main Course · Dinner
Ingredients
Open in recipe scaler →Main
1 large cauliflower head riced (about 4 cups) — or use pre-riced- pre-riced
2 tbsp sesame oil divided
3 cloves garlic minced
1 tsp fresh ginger grated
3 whole eggs lightly beaten
3 stalks green onions sliced, whites and greens separated
0.5 tsp toasted sesame seeds for garnish
Sauce
3 tbsp soy sauce use tamari for gluten-free
tamari
1 tsp rice vinegar
0.25 tsp white pepper
Equipment
Stovetop
Food Processor
Mixing Bowl
Skillet
Wok
Kitchen Towel
Whisk
Plates
Spatula
Knife
Cutting Board
Mixing Bowl (4 Quarts)
Grater
Instructions
- Rice the @[Cauliflower]: Cut the @[Cauliflower] into florets and pulse in a #[Food Processor] until it resembles rice grains, about ~[10–15 pulses]. Alternatively, use a #[Grater]. Spread on a clean kitchen towel and press out as much moisture as possible — this is key to getting a stir-fry texture rather than steamed mush.
- Mix the sauce: In a small #[Mixing Bowl], stir together the @[Soy Sauce] (or @[Soy Sauce]), @[Rice Vinegar], and @[White Pepper]. Set aside.
- Scramble the @[Eggs]: Heat ~[1 tablespoon] of @[Sesame Oil] in a large #[Wok] or #[Skillet] over ^[medium-high heat]. Add the beaten @[Eggs] and scramble until just set, about ~[1–2 minutes]. Transfer to a plate and set aside.
- Stir-fry the aromatics and vegetables: Add the remaining ~[1 tablespoon] of @[Sesame Oil] to the #[Wok] over ^[high heat]. Add the @[Garlic], @[Ginger], and white parts of the @[Green Onions]. Stir-fry for ~[30 seconds] until fragrant. Add the thawed peas and carrots and cook for ~[2 minutes], stirring frequently.
- Cook the @[Cauliflower] rice: Add the riced @[Cauliflower] to the #[Wok]. Spread it out in an even layer and let it cook undisturbed for ~[2 minutes] to get a little golden on the bottom, then stir and cook for another ~[3–4 minutes] until tender and lightly browned.
- Finish and serve: Pour the sauce over the @[Cauliflower] rice and toss to coat evenly. Return the scrambled @[Eggs] to the #[Wok] and fold them in, breaking into smaller pieces. Remove from heat, top with the green parts of the @[Green Onions] and @[Sesame Seeds], and serve immediately.
