Ingredients
Scale
- 1 large head of cauliflower, riced
- 1 tablespoon olive oil
- 1 cup mixed vegetables (carrots, peas, bell peppers, broccoli)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- Optional: protein of your choice (tofu, chicken, shrimp)
- Optional: green onions and sesame seeds for garnish
Instructions
- Prepare the cauliflower rice and vegetables by ricing the cauliflower and chopping the mixed vegetables into bite-sized pieces.
- Sauté garlic and ginger in olive oil over medium-high heat for about 30 seconds until fragrant.
- Add the mixed vegetables and stir-fry for about 3-5 minutes, then add the cauliflower rice and continue stirring for another 5-7 minutes.
- Pour in soy sauce, sesame oil, and rice vinegar; stir well and cook for another 1-2 minutes. Garnish and serve.
Notes
- Protein Options: Add tofu, chicken, shrimp, or beef for a heartier meal.
- Vegetable Variations: Feel free to use any vegetables you like, such as mushrooms, zucchini, or spinach.
- Spice It Up: Add a pinch of red pepper flakes or a dash of sriracha for some heat.
- Sweetness: A teaspoon of honey or maple syrup can add a touch of sweetness.
- Nutty Flavor: Add chopped peanuts or cashews for extra crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg