Pull together a quick and easy dish of Cauliflower Rice Stir Fry in just minutes. Made with just a handful of kitchen staples, this meal is delicious and packed with veggies.
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You ever have one of those days when you really don’t want to cook? You want something easy and quick. And you don’t want to spend a lot of money.
You might grab your keys and go order from the dollar menu somewhere, or you could…
… head to your freezer.
Sounds crazy, right? You don’t have any freezer meals waiting. And the kids ate the last frozen pizza. So what could possibly be quick and easy and cheap and practically cooks itself?!
Cauliflower Rice Stir Fry
That’s what.
I started making this cauliflower rice stir fry years ago in an effort to eat more veggies. The first time I served it to the family, they had no clue that they weren’t eating my standard Vegetable Fried Rice.
Yep, it looks very similar. That visual cue can be very convincing. In fact, on another occasion, my husband ate a whole bowl of it without realizing there was no actual rice in it!
Nowadays, I always keep the ingredients on hand to make this dish. It’s quick and easy and cheap and, like I said, it practically cooks itself! Plus, it’s so many veggies!
Ingredients
Here’s what you’ll need to make this super easy cauliflower stir fry:
frozen riced cauliflower – Feel free to make riced cauliflower from fresh if you like, but the frozen kind is easily available everywhere and is a nice way to keep it on hand with a long shelf life.
frozen stir fry vegetables – I particularly like the broccoli stir fry blend from ALDI which contains broccoli, carrots, snap peas, and water chestnuts. Experiment with other frozen veggies to see what you like best.
eggs – To keep this simple and easy to make on the fly, I usually make it with eggs for the protein. You can very easily add cooked chicken, ham, or beef to this cauliflower stir fry.
soy sauce and sesame oil – These are common seasonings used in Asian cooking and are easy to find at most stores.
Step-by-Step Instructions
The process for making Cauliflower Rice Stir Fry is super simple!
- Spray a skillet with cooking spray and heat over medium heat.
- Empty the bag of riced cauliflower and stir fry vegetables into the pan. Cook, stirring occasionally, until the vegetables are cooked through.
- Push the veggies to one side of the pan. Add the beaten eggs to the empty side and scramble.
- Stir the eggs into the veggies.
- Season to taste with soy sauce, sesame oil, and pepper. Serve immediately.
FAQs
No, riced cauliflower doesn’t taste like regular rice. It has a wetter texture. That said, it is a nice vegetable alternative for rice.
I do not recommend freezing this dish after it’s been cooked. The textures will be off and you’ll probably have a very soggy end product. That said, the two main ingredients (stir fry veggies and riced cauliflower) are perfect staples to keep on hand in the freezer.
This dish will last up to four days, refrigerated.
More Easy Stir Fry Recipes
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Cauliflower Rice Stir Fry
Ingredients
- 1 12-ounce package frozen riced cauliflower , no need to thaw
- 1 12-ounce package frozen stir fry vegetables , no need to thaw
- 2 egg , beaten
- soy sauce
- sesame oil
- black pepper
Instructions
- Spray a large skillet with nonstick cooking spray and heat over medium heat.
- Add the riced cauliflower and stir fry vegetables to the pan. Cook, stirring occasionally until the vegetables are hot through.
- Push the vegetables to the side of the pan and add the beaten eggs to the empty space. Cook the eggs, scrambling them, until just done.
- Stir the eggs into the vegetables. Season to taste with soy sauce, sesame oil, and black pepper. Serve immediately.
Notes
Nutrition
This post was originally published on January 7, 2020. It has been updated for content and clarity.
Pat
That looks delicious! I’m definitely trying it out when we get back from Arizona.
Jessica Fisher
Hope you had a safe trip. Let me know what you think of the recipe!