Cauliflower Rice Stir-Fry with Egg and Spinach
A quick and colorful cauliflower rice stir-fry with fluffy scrambled eggs and vibrant spinach, perfect for a low-carb, nutrient-packed keto meal. This Asian-inspired keto recipe (low carb), ready in about 20 minutes, pairs cauliflower rice, extra virgin olive oil, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups (about 1 medium head cauliflower grated) cauliflower rice
- 2 tbsp extra virgin olive oil
- 3 large eggs
- 2 cups, roughly chopped fresh spinach leaves
- 2, minced garlic clove
- 2 tbsp soy sauce (or tamari for gluten free)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp sesame oil
- 2 stalks, sliced for garnish green onions
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp extra virgin olive oil in a large non-stick skillet over medium heat. Add 3 large beaten eggs and scramble gently until just set, then remove eggs from skillet and set aside.
- Step 2: Add remaining 1 tbsp olive oil to the same skillet and sauté 2 minced garlic cloves for 30 seconds until fragrant.
- Step 3: Add 4 cups cauliflower rice and 2 cups chopped fresh spinach to the skillet. Stir-fry over medium heat for 5-6 minutes until spinach wilts and cauliflower rice softens.
- Step 4: Return scrambled eggs to the skillet, add 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to combine and heat through for 1-2 minutes.
- Step 5: Remove from heat and drizzle 1 tsp sesame oil over the stir-fry. Toss lightly and garnish with 2 sliced green onions before serving warm.
Frequently asked questions
How long does Cauliflower Rice Stir-Fry with Egg and Spinach take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cauliflower Rice Stir-Fry with Egg and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower rice from drying out.
Can I substitute ingredients in Cauliflower Rice Stir-Fry with Egg and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cauliflower Rice Stir-Fry with Egg and Spinach for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cauliflower Rice Stir-Fry with Egg and Spinach keto?
Yes — this recipe is tagged keto, low carb, vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
