Cauliflower Rice Stir Fry is low carb and an easy recipe to make.
Course Side Dish
Cuisine Asian, Vegan
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6Servings
Calories 138kcal
Author Ginny McMeans
Ingredients
Cauliflower Rice
4cupsCauliflower - 1 head
2tablespoonsExtra virgin olive oil
Stir fry sauce
¼cupTamari - or soy sauce
¼cupVegetable broth
1tablespoonCornstarch - or arrowroot - for thickening
1 ½teaspoonsMaple syrup - you can use up to 1 tablespoon
2tablespoonsRice vinegar
1 ½teaspoonGround ginger
½teaspoonGarlic powder
1teaspoonSesame 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
1tablespoon Sriracha - optional to add some heat
Stir Fry Veggies
1cupCorn - frozen
1cupBroccoli florets - cut very small so it can cook quickly
1cupCarrots - cut into match sticks
1cupPeas - 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.