Low Carb Cauliflower Stir Fry
Craving a satisfying stir fry without the carbs? This Low Carb Cauliflower Stir Fry is a vibrant, healthy twist on a takeout classic, packed with fresh veggies and bursting with flavor. Featuring riced cauliflower as the perfect nutrient-rich substitute for traditional rice, this dish is loaded with colorful ingredients like red bell peppers, carrots, green peas, and fragrant aromatics like garlic and ginger. A splash of low-sodium soy sauce adds savory depth, while fluffy scrambled eggs and a sprinkle of sesame seeds create delicious texture and garnish. Ready in just 30 minutes, this recipe is perfect for busy weeknights, offering a quick, nutritious, and gluten-free meal that you’ll want to make again and again. Serve it up hot and enjoy a wholesome, homemade alternative to your favorite takeout!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 1 medium Red bell pepper
- 0.5 cup Green peas
- 1 medium Carrot
- 2 tablespoons Soy sauce (low sodium)
- 2 large Eggs
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Remove the leaves and core from the cauliflower, cut into florets, and pulse in a food processor until it forms a rice-like texture. Set aside.
Mince the garlic and peel and finely chop the ginger. Dice the red bell pepper. Peel and grate the carrot. Slice the green onions thinly.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the minced garlic and ginger to the skillet, stir-frying for 1 minute until fragrant.
Add the diced red bell pepper, green peas, and grated carrot to the skillet. Stir-fry for about 2-3 minutes until the vegetables are just tender.
Push the vegetables to one side of the skillet. Add the remaining tablespoon of olive oil. Crack the eggs into the open space, and gently scramble until cooked through, about 1-2 minutes.
Stir the scrambled eggs into the vegetable mix and add the cauliflower rice.
Pour the soy sauce over the stir fry, sprinkle with salt and black pepper, and stir well to combine all ingredients.
Cook for an additional 3-4 minutes, stirring frequently until the cauliflower rice is heated through and has a tender texture.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot and enjoy your low carb cauliflower stir fry!
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3061 mg | 133% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 20.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 248 mg | 19% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2491 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
