Cauliflower Rice Stir Fry

Ginny McMeans

Ginny McMeans

Published:

September 13, 2020

Last Modified:

May 8, 2024

Cauliflower Rice Stir Fry only takes 20 minutes for a delicious side dish that’s also great to stuff in wraps.

Square white bowl fulled with colorful Cauliflower Rice Stir Fry.
Makes a delicious side dish and wrap stuffing.

It is great that cauliflower rice has become so popular and it is now used so often. The thing is that you can now buy it in the frozen section in the grocery store but it is expensive.

That is convenient but truthfully it only takes about 3 minutes to make cauliflower rice and you’ll get much more bang for your buck. It is so easy it is to make cauliflower rice at home

Rice is delicious but sometimes you don’t want the heaviness and all of the extra carbs in your meal. Cauliflower rice will take its place and add more veggies into your meal.

How to make cauliflower rice

Making the rice is simple — trust me on this one. This will be the basis to build on for the included stir fry recipe. Also for other recipes such as cauliflower rice pizza crust.

To rice cauliflower, all you need is: 

  • One head of cauliflower
  • A food processor or a box grater (I use a food processor)
Fresh cauliflower head wrapped in its leaves on a wooden board.

Instructions

  • Start by washing and drying your head of cauliflower. You’ll want to remove all the greens. 
  • You don’t have to keep the it pretty since the complete head is going to be grated.
  • Cut the it in half and then cut out the core. You don’t have to go very deep because the core cooks up nicely too.
A full head of cauliflower that's been cleaned.
  • Next, if you are using a box grater, cut the cauliflower into quarters to protect your fingers when grating.
  • Use the medium size holes, the ones commonly used to shred cheese, and begin “shredding” it.
  • If you’re using a food processor, cut it into small chunks. Sizes that will fit into the tube. Use the blade attachment with the large holes up. Now let the food processor do the work — turning your cauliflower into “rice.”
Looking down into a food processor after the cauliflower has been processed into rice.

After you’ve turned your cauliflower into rice you can indulge immediately and eat it raw, or you can saute the it. In this case, we are turning it into a cauliflower rice stir fry.

To sauté cauliflower rice heat a large pan over medium heat. Add one tablespoon of olive oil and your “rice” to the pan and place a lid on top.  

Cook/steam the cauliflower for five to eight minutes until it becomes tender.  See below for the complete cauliflower rice stir fry instructions – from beginning to end.

Closeup of colorful veggies and a wooden spoon all in a skillet.

Stir fry instructions

  • Mix the stir fry sauce ingredients together and set aside.
  • Heat olive oil in a large pan over medium heat. Add your “rice” to the pan and stir fry for 5 minutes.
  • Add all of the prepared vegetables.
  • Pour in about 1/2 of the sauce and stir fry for 2 minutes letting some of the sauce cook away and thicken.
  • Add the rest of the sauce or as much as you’d like to add and stir fry for another three minutes to allow the larger veggie pieces to cook and for the sauce the thicken.
  • Serve as is or save some as a wrap stuffing or for future rice bowls but without the rice.
A wooden spoon with a scoop of mixed veggies being held close to the camera.

FAQ’s

Can you overcook cauliflower rice?

Yes, cook it al dente or it can become mushy.

Does cauliflower rice have carbs?

Yes, but it is low in carbs. It has 18 times fewer carbs than rice for the same measurement.

Can you freeze cauliflower rice uncooked?

Yes! You can put it in a ziploc freezer safe bag and press out as much asir as you can before sealing it. Flatten the bags and store in the freezer for up to 2 months.

How long will it keep in the refrigerator?

For up to 4 days. Cooked and uncooked.

Overhead view of two bowls filled with colorful vegetables and forks on the side.

Square white bowl fulled with colorful Cauliflower Rice Stir Fry.

Cauliflower Rice Stir Fry

Ginny McMeans
5 from 1 vote
Cauliflower Rice Stir Fry is low carb and an easy recipe to make.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 Servings

Want to save this recipe to your email?

Ingredients
  

Cauliflower Rice

  • 4 cups Cauliflower – 1 head
  • 2 tablespoons Extra virgin olive oil

Stir fry sauce

  • 1/4 cup Tamari – or soy sauce
  • 1/4 cup Vegetable broth
  • 1 tablespoon Cornstarch – or arrowroot – for thickening
  • 1 1/2 teaspoons Maple syrup – you can use up to 1 tablespoon
  • 2 tablespoons Rice vinegar
  • 1 1/2 teaspoon Ground ginger
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon Sesame oil – optional because of the oil that has already been used but if you use this stir fry sauce for another recipe add the sesame oil
  • 1 tablespoon Sriracha – optional to add some heat

Stir Fry Veggies

  • 1 cup Corn – frozen
  • 1 cup Broccoli florets – cut very small so it can cook quickly
  • 1 cup Carrots – cut into match sticks
  • 1 cup Peas – frozen

Instructions
 

  • Cut florets from cauliflower head – small enough to fit into a food processor (or hand grate).
  • Chop in stages using pulse button until size resembles rice.
  • Mix the sauce ingredients together and set aside.
  • Add olive oil to a skillet over medium heat. Add cauliflower rice and cook/stir fry for 5 minutes.
  • Turn up the heat to medium-high. Add the vegetables and half of the sauce.
  • Stir fry for 2 minutes until the sauce thickens a bit and some has cooked away.
  • Add the rest of the sauce or as much as you’d like and cook another 3 minutes. The idea is to cook the cornstarch for a minute or so to allow for thickening.
  • Ready to serve.

Notes

Serving size is about 1 1/4 cups.

Nutrition

Serving:1Serving, Calories:138kcal, Carbohydrates:18g, Protein:5g, Fat:6g, Saturated Fat:1g, Sodium:642mg, Potassium:466mg, Fiber:4g, Sugar:5g, Vitamin A:3911IU, Vitamin C:60mg, Calcium:37mg, Iron:1mg

share this recipe

Ginny McMeans

Ginny McMeans

Hi, my name is Ginny and it is fantastic that you have come to visit and see my recipes. I have a positive attitude and can’t seem to be in nature enough. My North American bird count is 678 and I’m always watching for mammals and insects too. My head is stuffed full of recipes that I want to create and life is just to dang short. The recipes feature healthy and delicious vegan food that you can enjoy now or freeze for future meals.

Follow on social media:
More about Ginny