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Cauliflower Rice Stir-fry

Cauliflower Rice Stir-fry

Originally designed for the "Core 4" this veg stir-fry provides a very easy to digest side dish. Add some chicken or fish, and you get a satisfying and extremely colorful main dish.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course 10 Day Body Reboot - The Core 4, Dinners, Sides
Cuisine Asian
Servings 2 people
Calories 395 kcal


  • 4 tbsp Coconut Oil
  • 4 oz Red Onion Diced
  • 2 cloves garlic
  • 2 tbsp Ginger, Fresh finely diced/sliced
  • 12 oz Cauliflower "Riced"
  • 4 oz Carrots Sliced finely
  • 3 oz Brussel Sprouts Sliced finely, lengthwise
  • 3 tbsp Coconut Aminos
  • 1/2 cup Vegetable broth
  • Salt & ground black pepper to taste


  • Heat the coconut oil in a large pan/wok and stir fry the onions and garlic for about 1 minute.
  • Now add the ginger, sprouts, carrots and cauliflower. Stir-fry for another 2-3 minutes
  • Add the coconut aminos, stir in and then add the broth
  • Stir, letting some of the liquid absorb into the veg for 3-4 minutes.
  • Check the veg, carrots and sprouts should still have a good amount of bite to them, and be vibrant in color
  • Add a little salt and pepper to taste and serve hot


The term “Ricing” refers to the process of blending a vegetable into small rice sized pieces. Cauliflower florets lend themselves particularly well to this style of prep.


Sodium: 651mgSugar: 11gFiber: 13gPotassium: 1050mgCalories: 395kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 0.4gSaturated Fat: 25gFat: 29gProtein: 6gCarbohydrates: 33g
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