Cauliflower Rice Stir-Fry with Ginger and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful, grain-free stir-fry featuring riced cauliflower, crisp bell peppers, and fresh ginger, perfect for a Whole30 vegetable-forward meal. This asian fusion-inspired whole30 (whole30, vegan) ready in about 30 minutes pairs medium, thinly sliced red bell pepper, large, julienned carrot, stalks, sliced green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Remove leaves and core from 1 medium cauliflower head and pulse in a food processor until it resembles rice, about 4 cups total. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 1 medium thinly sliced red bell pepper, 1 medium thinly sliced yellow bell pepper, and 1 large julienned carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Add the riced cauliflower, 3 sliced green onions, 3 tbsp coconut aminos, 1/2 tsp sea salt, and 1/4 tsp black pepper. Stir well and cook for 5-6 minutes, stirring frequently until the cauliflower is tender but not mushy.
  5. Step 5: Taste and adjust seasoning with remaining 1/2 tsp sea salt and 1/4 tsp black pepper. Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Ginger and Bell Peppers take to make?

Total time is about 30 minutes (15 min prep + 15 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 Ginger and Bell Peppers?

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 large, julienned carrot from drying out.

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

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 Ginger and Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Ginger and Bell Peppers whole30?

Yes — this recipe is tagged whole30, vegan, gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes