Ingredients
Scale
- 1 large head of cauliflower (or 4 cups riced cauliflower)
- 1 cup frozen peas
- 1 cup diced carrots
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil or sesame oil
- 2 tbsp soy sauce (or coconut aminos for gluten-free)
- 1 tsp ginger, grated
- 2 eggs, beaten (optional)
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- Prepare the cauliflower rice by pulsing florets in a food processor until rice-like.
- Heat oil in a skillet and sauté garlic and onion until fragrant.
- Add carrots and peas, stir-frying until softened. Optionally scramble eggs in the pan.
- Mix in cauliflower rice, soy sauce, and ginger. Cook until tender but crisp.
- Season with salt and pepper, garnish with green onions and sesame seeds.
Notes
- For extra protein, add cooked chicken, shrimp, or tofu.
- Make it spicy with red pepper flakes or sriracha.
- Store leftovers in the fridge for up to 3 days.
- Use fresh peas by blanching them first if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Keto, Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 70mg