Cauliflower Rice Stir-Fry with Ginger and Coconut Aminos

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick Whole30 stir-fry using fluffy cauliflower rice, fresh ginger, and coconut aminos for a savory, grain-free side. This Asian Fusion-inspired Whole30 recipe (gluten free, dairy free), ready in about 22 minutes, pairs cauliflower florets, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Cook: 12 min Serves 4 Asian Fusion cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 1 minute until fragrant.
  2. Step 2: Add 1 medium diced carrot and 1 medium diced red bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables soften but remain crisp.
  3. Step 3: Stir in 5 cups riced cauliflower, 3 chopped green onions, 3 tbsp coconut aminos, 1 tbsp sesame oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook for another 5-6 minutes, stirring frequently, until the cauliflower rice is tender and slightly golden.
  4. Step 4: Remove from heat and serve warm as a side or base for protein.

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