How to make Low Carb Cauliflower Rice Stir Fry
So, although I really love cauliflower, I wasn’t always a huge fan of cauliflower being used as a substitute for other starches. Especially potatoes. Um, no. Some folks might be able to convince themselves that mashed cauliflower tastes like mashed potatoes but you ain’t fooling me! 😉 However, I do think it actually makes a good substitute for rice, like in this Cauliflower Rice Stir Fry. As long as the cauliflower rice is seasoned well or has some type of sauce mixed in, I’m fine with it. It definitely needs extra flavor added though. But, I can see how it is a good low carb option for rice lovers. 
A whole meal in one
A lot of you have asked me to develop more low carb recipes, so I’m experimenting just for you! Since I love stir fry dishes for dinner, I thought it was a good one to try to make low carb. You could of course add your favorite protein to this and it will still be a low carb meal. Beef or chicken both work well here. This one is a vegetarian option.
And although I don’t follow a low carb diet, I do sometimes get into those moods where I just want a filling dinner of veggies instead of meat. And honestly, despite being cooked with cauliflower rice (which I had initially been hesitant about), it’s so savory and delicious! It will definitely be a dish I make again for dinner. Also, I gotta say, it reheated well for my lunch the next day too!
What you’ll need:
soy sauce
vegetable stock
brown sugar
fresh (or dried) ginger
garlic
sesame seeds
cauliflower rice*
sesame oil
carrots
red pepper
yellow pepper
broccoli florets
zucchini
*Cook’s Tips: My local grocery stores now carry frozen cauliflower “rice” in microwaveable steam bags. This is a huge time saver. So, if you can find that in the frozen veggie section of your supermarket, definitely pick up a bag!
Directions:
Whisk together soy sauce, vegetable stock, brown sugar, ginger, garlic, and sesame seeds, and set aside. If you prefer a thicker sauce, add 1 tablespoon of cornstarch before cooking.
Cook cauliflower rice and vegetable stock, covered and over medium heat for 15 minutes.
Heat sesame oil in a large skillet, and cook carrots over medium-high heat for 7-8 minutes; stirring 1-2 times, until they begin to soften.
Add peppers, broccoli, and zucchini; stir. Cook covered for an additional 7-8 minutes.
Pour sauce over vegetables and cook a final 7-8 minutes, stirring frequently.
Serve over warm cauliflower rice, enjoy!
Dig in! You’ll be surprised how filling this meal is!
Enjoy!
Cauliflower Rice Stir Fry
Ingredients
- 1/3 cup soy sauce
- 1/3 cup vegetable stock
- 1/3 cup brown sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- 2 cups cauliflower rice
- 1 tablespoon sesame oil
- 1/2 cup sliced carrots
- 1/2 cup red + yellow peppers chopped
- 1/2 cup broccoli florets
- 1/2 cup sliced zucchini
Instructions
- Whisk together soy sauce, vegetable stock, brown sugar, ginger, garlic, and sesame seeds, and set aside. If you prefer a thicker sauce, add 1 tablespoon of cornstarch before cooking.
- Cook cauliflower rice and vegetable stock, covered and over medium heat for 15 minutes.
- Heat sesame oil in a large skillet, and cook carrots over medium-high heat for 7-8 minutes; stirring 1-2 times, until they begin to soften.
- Add peppers, broccoli, and zucchini; stir. Cook covered for an additional 7-8 minutes.
- Pour sauce over vegetables and cook a final 7-8 minutes, stirring frequently.
- Serve over warm cauliflower rice, enjoy!
Video
Nutrition
Want more recipes like this one? Be sure to check these out!
Kung Pao Cauliflower
Low Carb Parmesan Crusted Chicken with Bacon Cream Sauce
Low Carb Cheeseburger Salad
No-Fuss Stir Fry
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Is the cauliflower rice to which you refer just riced cooked cauliflower? I’ve never seen a box or package of anything called cauliflower rice,
Yes, you can buy it in the frozen food section now. It’s cauliflower that has been cut up to look like rice. I found it at Walmart (and I live in a small area). It can be steamed in a bag. Or you can make it yourself but I just prefer to pick up a bag of the frozen stuff to keep it easy!
Thanks for the great recipe. And thanks for clearing up the cauliflower rice too. I was scratching my head and wondering about that. Ha Ha. Love all your recipes. Keep up the good work and the sharing. 🙂
I am glad I am not the only one who feels that cauliflower as a potato does not work! I do agree that cauliflower as a rice substitute absolutely does work! This looks delicious and can’t wait to try it!
No one will ever be able to convince me otherwise. LOL. As a rice, I can handle. Potato – no way. 😉
The recipe calls for 1/3 cup stock. It says to add stock with soy sauce, ginger, etc…then days to cook the cauliflower in stock. How much stock do I use for each?