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One Pot Cauliflower Rice Stir Fry

One Pot Cauliflower Rice Stir Fry – A Quick, Flavorful Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 1 medium head cauliflower, riced (about 4 cups), or 1 bag (12–16 oz) store-bought cauliflower rice
  • 1 tablespoon avocado or olive oil
  • 1 teaspoon sesame oil (optional for flavor)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or grated (or 1/4 teaspoon ground)
  • 1 red bell pepper, diced
  • 1 cup frozen peas and carrots (no need to thaw)
  • 2 large eggs, lightly beaten (optional; see Alternatives)
  • 1 cup cooked protein of choice, diced or shredded (chicken, tofu, shrimp, or tempeh)
  • 3 tablespoons low-sodium soy sauce or tamari (more to taste)
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup (optional, balances flavors)
  • 1/4–1/2 teaspoon red pepper flakes or sriracha, to taste
  • 2 green onions, thinly sliced
  • Sesame seeds, for garnish (optional)
  • Salt and black pepper, to taste
  • Lime wedges, for serving (optional)

Instructions
 

  • Rice the cauliflower: If using fresh, cut the cauliflower into florets. Pulse in a food processor until it resembles rice—small, even grains. Avoid over-processing or it will turn mushy. If using pre-riced cauliflower, skip this step.
  • Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, and honey. Add red pepper flakes or sriracha to your heat preference. Set aside.
  • Heat the pan: Place a large skillet or wok over medium-high heat. Add avocado or olive oil and sesame oil. Let it get hot but not smoking.
  • Sauté aromatics: Add onion and cook 2–3 minutes until translucent. Stir in garlic and ginger and cook 30 seconds until fragrant—don’t let it burn.
  • Add vegetables: Stir in bell pepper and frozen peas and carrots. Cook 3–4 minutes, stirring often, until tender-crisp.
  • Push to the side, cook eggs: Move the veggies to one side of the pan. Pour beaten eggs into the empty space and scramble until just set. Mix the eggs back into the vegetables. Skip this step if not using eggs.
  • Add the protein: Stir in your cooked chicken, shrimp, tofu, or tempeh. Warm through for 1–2 minutes.
  • Add the cauliflower rice: Toss in the cauliflower rice and gently combine with the veggies and protein. Spread it out so it can steam off excess moisture.
  • Season and sauce: Pour the sauce over the mixture and toss well. Cook 4–6 minutes, stirring occasionally, until the cauliflower rice is tender but not soggy. Taste and add more soy sauce, salt, or pepper if needed.
  • Finish and garnish: Turn off the heat. Stir in green onions. Top with sesame seeds and a squeeze of lime if you like.
  • Serve hot: Enjoy straight from the pan, or portion into bowls. This is a full meal as is, but it’s great with chili crisp or extra sriracha on top.