Cauliflower Rice Stir-Fry with Garlic and Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, low-carb cauliflower rice stir-fry infused with garlic and fresh ginger for a flavorful keto side or main. This asian-inspired keto (vegetarian, low carb) ready in about 20 minutes pairs cauliflower head, sesame oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pulse 1 medium cauliflower head florets in a food processor until they resemble rice grains, about 10 pulses. Set aside.
  2. Step 2: Heat 2 tbsp sesame oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger; sauté for 1-2 minutes until fragrant but not browned.
  3. Step 3: Add the cauliflower rice and stir-fry for 4-5 minutes until tender but still slightly firm.
  4. Step 4: Push the cauliflower rice to one side of the skillet and crack 2 large eggs into the empty side. Scramble the eggs gently until cooked through, then mix together with the cauliflower rice.
  5. Step 5: Stir in 3 sliced green onions, 2 tbsp soy sauce, 1/4 tsp red pepper flakes, and salt to taste. Cook for another minute until all is heated through and well combined.

Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Garlic and Ginger 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 Garlic and Ginger?

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 head from drying out.

Can I substitute ingredients in Cauliflower Rice Stir-Fry with Garlic and Ginger?

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 Garlic and Ginger 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 Garlic and Ginger vegetarian?

Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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