This Vegetable Stir-Fried Cauliflower Rice is a delicious and healthy low-carb dish. Made with grated cauliflower, colorful vegetables, and seasoned with soy sauce and garlic, it’s a perfect side or light main dish. Quick to prepare and packed with nutrients, it’s a great option for a balanced meal.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
- Cauliflower: 1 medium head, grated
- Carrot: 1, grated or julienned
- Butter: 2 teaspoons
- Salt: To taste
- Red bell pepper: 1, diced
- Yellow bell pepper: 1, diced
- Mushrooms: 1 cup (about 150 g), sliced
- Green onions: 2, finely chopped
- Black pepper: To taste
- Soy sauce: 3 tablespoons
- Garlic: 2 cloves, minced
- Eggs: 2, lightly beaten
Directions
- Prepare the Cauliflower:
- Cut the cauliflower into florets and grate it on a coarse grater or pulse in a food processor until it resembles rice.
- Bring a pot of salted water to a boil, add the grated cauliflower, and cook for 3-5 minutes. Drain and set aside.
- Sauté the Carrot:
- Heat 2 teaspoons of butter in a large skillet over medium heat.
- Add the grated carrot and fry for 1-2 minutes.
- Cook the Bell Peppers and Mushrooms:
- Add the diced red and yellow bell peppers to the skillet. Cook for 3-4 minutes.
- Add the sliced mushrooms and green onions. Cook for another 5 minutes until the vegetables are tender.
- Combine with Cauliflower:
- Add the cooked and grated cauliflower to the skillet.
- Season with salt, black pepper, and soy sauce. Stir well.
- Add Garlic and Eggs:
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them into the cauliflower rice.
- Serve:
- Serve warm as a side dish or light main. Garnish with extra green onions if desired.
Serving Suggestions
- Pair with grilled chicken, shrimp, or tofu for a complete meal.
- Serve with a drizzle of sesame oil or a sprinkle of sesame seeds for added flavor.
- Enjoy as a light meal with a fresh green salad on the side.
Cooking Tips
- Use fresh cauliflower for the best texture, but frozen riced cauliflower works in a pinch.
- Adjust the soy sauce to your taste, adding more for a saltier flavor or less for a milder dish.
- For added crunch, toss in some chopped cashews or peanuts before serving.
Nutritional Benefits
- Cauliflower: Low in calories and rich in fiber, vitamins C and K.
- Bell Peppers: High in vitamin C and antioxidants.
- Eggs: Provide high-quality protein and essential nutrients.
Dietary Information
- Low-carb and gluten-free (use gluten-free soy sauce)
- Vegetarian-friendly
- Can be made vegan by omitting eggs or substituting with tofu scramble.
Nutritional Facts (Per serving, assuming 4 servings)
- Calories: 120
- Protein: 6 g
- Carbohydrates: 10 g
- Fat: 6 g
- Fiber: 3 g
Storage Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave before serving.
- Freezing: Freeze in individual portions for up to 1 month. Thaw and reheat as needed.
Why You’ll Love This Recipe
- Quick and easy to prepare with minimal ingredients.
- Versatile and customizable to your taste.
- A healthy, low-carb alternative to traditional fried rice.
- Packed with flavor and vibrant colors, making it visually appealing and satisfying.
Conclusion
This Vegetable Stir-Fried Cauliflower Rice is a perfect combination of simplicity and flavor. The tender cauliflower, colorful vegetables, and savory soy sauce make it a dish that’s as nutritious as it is delicious. Try it for your next meal and enjoy the wholesome goodness of this quick and easy recipe.
Frequently Asked Questions (FAQs)
- Can I use frozen cauliflower rice?
Yes, just thaw and drain excess moisture before cooking. - What other vegetables can I add?
Try zucchini, snap peas, or broccoli for added variety. - Can I make it spicy?
Add red chili flakes or a splash of sriracha for heat. - Can I skip the eggs?
Yes, you can leave them out or replace them with tofu scramble for a vegan option. - What can I use instead of soy sauce?
Tamari or coconut aminos are great gluten-free alternatives. - How do I prevent the cauliflower rice from getting soggy?
Avoid overcooking and ensure it’s well-drained after boiling. - Can I meal prep this recipe?
Yes, it reheats well and makes a great meal prep option for lunches. - How do I make it more filling?
Add cooked chicken, shrimp, or tofu for extra protein. - Can I use butter alternatives?
Yes, olive oil or coconut oil works well in place of butter. - What can I serve with this dish?
Pair it with grilled proteins, a fresh salad, or enjoy it as a standalone meal.
Enjoy making and sharing this wholesome, delicious dish! 😊