Cauliflower Rice Stir-Fry
Ingredients
- 1 medium-sized cauliflower head
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 small onion diced
- 1 carrot diced
- 1 bell pepper diced
- 1 cup broccoli florets
- 2 tablespoons low-sodium soy sauce or tamari
- Optional: 1 tablespoon rice vinegar or lime juice for extra flavor
- Optional toppings: sliced green onions, sesame seeds
Instructions
- Cut the cauliflower into florets and pulse them in a food processor until they resemble rice grains. Be careful not to over-process them. Alternatively, you can use pre-packaged cauliflower rice.
- Heat the sesame oil in a large skillet or wok over medium heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until they become fragrant and lightly browned.
- Add the diced carrot, bell pepper, and broccoli to the skillet. Stir-fry for about 5 minutes until the vegetables are slightly tender but still crisp.
- Push the vegetables to one side of the skillet and add the cauliflower rice to the other side. Cook for 3-4 minutes, stirring occasionally until the cauliflower is tender but not mushy.
- In a small bowl, mix the soy sauce (or tamari) and rice vinegar (or lime juice) if desired. Pour the sauce over the stir-fry and stir well to evenly coat the vegetables and cauliflower rice. Cook for an additional 1-2 minutes.
- Remove from heat and garnish with sliced green onions and sesame seeds if desired.
Notes
The estimated carb counts:
- Cauliflower Rice: Approximately 5 grams of net carbs per cup
- Onion: Approximately 4 grams of net carbs per 1/2 cup
- Carrot: Approximately 4 grams of net carbs per 1/2 cup
- Bell Pepper: Approximately 3 grams of net carbs per 1/2 cup
- Broccoli: Approximately 2 grams of net carbs per 1/2 cup
- Soy Sauce: Approximately 1 gram of net carbs per tablespoon
