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30-Minute Cauliflower Rice Stir-Fry

A quick and satisfying meal made with cauliflower rice and colorful mixed vegetables, perfect for family dinners or weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head cauliflower, grated or processed into rice Use a fresh head of cauliflower
  • 2 tablespoons oil (e.g., vegetable or olive oil) For sautéing
  • 1 cup mixed vegetables (e.g., bell peppers, carrots, peas) Feel free to customize based on preference
  • 2 cloves garlic, minced Adds aroma and flavor
  • 1 tablespoon soy sauce For seasoning
  • Salt and pepper to taste
  • Green onions, sliced (for garnish)

Method
 

Preparation
  1. Begin by washing your cauliflower head thoroughly. Cut it into florets and pulse it in a food processor until it resembles rice. This should take just a few moments!
  2. In a large skillet or wok, heat the 2 tablespoons of oil over medium heat until hot.
  3. Add the minced garlic to the hot oil and sauté for about 30 seconds, just until fragrant.
  4. Add your cup of mixed vegetables—bell peppers, peas, and carrots—and stir-fry for about 3-4 minutes.
  5. Next, add the cauliflower rice to the pan. Stir well to combine everything, and sauté for another 5-7 minutes.
  6. Drizzle the soy sauce over the mixture and season with salt and pepper to taste. Stir everything together until well coated.
  7. Remove from heat, garnish with sliced green onions, and serve immediately.

Notes

For perfect results, keep the cauliflower rice grains slightly larger for better texture. Store leftovers in an airtight container for up to 3 days in the fridge or freeze portions for up to a month.