Ingredients
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- 1 head cauliflower, grated or processed into rice
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional: cooked protein such as chicken, shrimp, or tofu
- Garnish: chopped green onions, sesame seeds
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautéing until fragrant.
- Stir in bell pepper, carrot, broccoli, and snap peas, cooking until vegetables are tender-crisp.
- Push vegetables to the side of the skillet and add cauliflower rice. Cook for 3-4 minutes, stirring occasionally, until cauliflower is tender.
- Combine vegetables and cauliflower rice in the skillet. Pour in soy sauce and sesame oil, tossing to coat evenly. Season with salt and pepper to taste.
- If desired, add cooked protein of choice and cook until heated through.
- Serve hot, garnished with chopped green onions and sesame seeds.
Notes
- For a quicker option, use pre-riced cauliflower available in many grocery stores.
- Customize the stir-fry with your favorite vegetables or protein.
- Adjust seasoning and soy sauce/tamari quantity according to taste preferences.
- Make it a complete meal by serving with a side of brown rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 7g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg