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Square white bowl fulled with colorful Cauliflower Rice Stir Fry.
5 from 1 vote

Cauliflower Rice Stir Fry

Cauliflower Rice Stir Fry is low carb and an easy recipe to make.
Course Side Dish
Cuisine Asian, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 138kcal
Author Ginny McMeans


Cauliflower Rice

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

Stir fry sauce

  • ¼ cup Tamari - or soy sauce
  • ¼ cup Vegetable broth
  • 1 tablespoon Cornstarch - or arrowroot - for thickening
  • 1 ½ teaspoons Maple syrup - you can use up to 1 tablespoon
  • 2 tablespoons Rice vinegar
  • 1 ½ teaspoon Ground ginger
  • ½ 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


  • 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.


Serving size is about 1 ¼ cups.


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