Cauliflower Rice Stir-Fry

Photo: Mateusz Feliksik / Pexels

Dinner

Cauliflower Rice Stir-Fry

Low-carb stir-fry using riced cauliflower instead of grains — fills the plate without spiking carbs.

Strict ketoInsulin resistance
Net carbs
~8g
Servings
3
Prep
15 min
Cook
12 min

Why this meal fits low carb

Cauliflower rice mimics takeout texture without the glucose load of white rice. Pairing it with eggs or leftover chicken turns a side into a full meal under most low-carb budgets.

Swaps

Use coconut aminos instead of soy sauce if you prefer. Add shrimp for a faster protein hit.

Meal prep

Rice cauliflower in a food processor and freeze flat in bags. Stir-fry from frozen — no thaw needed.

Ingredients

  • 1 lb ground chicken or turkey
  • 4 cups riced cauliflower (fresh or frozen)
  • 2 tbsp coconut aminos or low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 cup mixed bell peppers, sliced
  • 2 green onions, chopped
  • 1 tsp ginger, minced
  • 2 garlic cloves, minced

Instructions

  1. Brown meat in a large skillet; drain excess fat if needed.
  2. Add ginger, garlic, and peppers; cook 3 minutes.
  3. Stir in cauliflower rice; cook until heated through and slightly dry.
  4. Add coconut aminos and green onions. Toss and serve.

Tips

Frozen cauli rice works — pat dry if very wet. Check sauce carbs on the label.

Check the numbers

This recipe is about ~8g net carbs per serving and ~22g protein. Verify packaged ingredients and set your daily budget:

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Net carb and protein values are working estimates intended for the listed quantities and stated servings; they are not laboratory analyses or medical advice. Brands and substitutions can change the result. Verify packaged foods with our net carb calculator. https://metaboliclowcarb.com