Cauliflower Rice Stir Fry
This vibrant, flavor-packed dish is a healthier alternative to traditional stir-fry recipes. Loaded with veggies and seasoned with delicious Asian spices, it's a low-carb meal that still satisfies.
Ingredients
- 1 head of cauliflower, riced
- 2 tablespoons of vegetable oil
- 1 red bell pepper, sliced
- 2 carrots, peeled and sliced
- 1 zucchini, sliced
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tablespoon of soy sauce (or tamari for gluten-free)
- 1 tablespoon of sesame oil
- 2 eggs
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- Wash the cauliflower, break into florets and pulse in a food processor until it resembles rice. Set aside.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chopped onion, minced garlic, and cook for 2-3 minutes, until they soften and become fragrant.
- Add the sliced red bell pepper, zucchini, and carrots to the wok and stir-fry for another 5 minutes, or until the vegetables are tender.
- Push the vegetables to one side of the wok and crack the eggs on the other side. Scramble the eggs until they're fully cooked.
- Mix in the cauliflower rice, and pour over the soy sauce and sesame oil. Stir well to combine and cook for another 3-4 minutes, until the cauliflower rice is tender.
- Season with salt and pepper, then garnish with slices of green onion and a sprinkle of sesame seeds before serving.