Paleo Stir-Fried Vegetables with Rice
Experience the vibrant flavors and wholesome goodness of Paleo Stir-Fried Vegetables with Rice, a nutritious, gluten-free, and grain-free alternative that’s perfect for any meal. This quick and easy recipe features cauliflower rice as a low-carb base, paired with a colorful medley of crisp-tender vegetables like bell peppers, carrots, broccoli, zucchini, and sugar snap peas, all infused with the aromatic notes of garlic, ginger, coconut aminos, and sesame oil. Ready in just 30 minutes, this dish is ideal for busy weeknights and caters beautifully to Paleo diets while satisfying your craving for bold flavors and a hearty texture. Garnished with green onions and optional sesame seeds, it’s a stunning, wholesome crowd-pleaser that works wonderfully as a standalone dish or alongside your favorite protein.
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Recipe Information
Ingredients
- 1 head Cauliflower (for ricing)
- 2 tablespoons Coconut oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 Red bell pepper (sliced into strips)
- 1 Carrot (peeled and julienned)
- 2 cups Broccoli florets
- 1 Zucchini (sliced into half moons)
- 1 cup Sugar snap peas
- 3 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 2 Green onions (sliced thinly)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Prepare the cauliflower rice by cutting the cauliflower into florets. Pulse the florets in a food processor until they resemble rice grains. Set aside.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat. Add the cauliflower rice and cook for 5–6 minutes, stirring frequently, until tender. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Once heated, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
Add the red bell pepper, carrot, and broccoli florets to the skillet. Stir-fry for 3–4 minutes, allowing the vegetables to soften slightly but remain crisp.
Add the zucchini and sugar snap peas to the skillet. Continue stir-frying for another 3–4 minutes.
Drizzle the coconut aminos and sesame oil over the vegetables. Stir well to coat evenly. Season with sea salt and black pepper.
Return the cauliflower rice to the skillet and toss everything together. Cook for an additional 1–2 minutes to blend the flavors.
Remove from heat and garnish with sliced green onions and sesame seeds if desired.
Serve immediately and enjoy your Paleo stir-fried vegetables with cauliflower rice!
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 39.2 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2545 mg | 54% | |
*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.
