Low Carb Cauliflower Rice Stir Fry
Prep time
Cook time
Total time
Asian-style stir frying meets low carb cooking with this delicious bowl made with cauliflower rice instead of the regular high-carb white rice. Keep it vegetarian, or add meat and/or seafood.
Recipe type: Low Carb
Cuisine: Asian
Serves: 2 servings
Cauliflower Rice:
  • 1 medium head of cauliflower, cut into florets, rinsed and dried
Additional Ingredients:
  • 2 tablespoons sesame oil
  • 1 cup white onion, diced
  • 2 garlic cloves, minced
  • 1 cup frozen green peas
  • 3 to 4 tablespoons low sodium soy sauce (or coconut aminos)
  • 1 to 2 tablespoons hoisin sauce
  • Fresh black pepper for taste
Optional Garnishes:
  • Finely chopped green onions
  • Sesame seeds
Optional Add-Ins and Substitutions:
  • Shrimp, cooked chicken or pork, shredded or chopped.
  • Other veggies, such as broccoli, bok choy, cabbage or edamames.
  • Other Asian seasonings, such a black bean sauce, curry pastes, or chili sauces.
Make the cauliflower rice:
  1. Pulse raw cauliflower florets in a food processor until it reaches a rice-like consistency. Set aside.
Prep and sautee the veggies:
  1. In a large skillet, heat the sesame oil over medium heat.
  2. Add the mushrooms, chopped onion, and garlic to the heated oil and sautee until the veggies are fully cooked, about 7 minutes.
  3. Add the cauliflower rice, green peas, soy sauce, hoisin sauce, and black pepper. Mix everything well to combine, cooking only until the peas are heated through. Be careful to not overcook, or the cauliflower will become soggy.
  4. Top with sesame seeds, optional garnish and extra soy sauce, if desired.
Recipe by GINGER WROOT at http://gingerwroot.com/low-carb-cauliflower-rice-stir-fry/