Cauliflower Rice Stir-Fry with Ginger and Sesame Whole30 Style

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A quick and healthy cauliflower rice stir-fry infused with fresh ginger and toasted sesame, perfect for a Whole30-friendly side or main. This Whole30 recipe (vegan, gluten free), ready in about 25 minutes, pairs cauliflower, olive oil, fresh ginger 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.

Ingredients

• 1 medium head, riced (about 4 cups) cauliflower
• 2 tbsp olive oil
• 1 tbsp, minced fresh ginger
• 3, thinly sliced scallions
• 1 medium, diced small carrot
• 1 tbsp, toasted sesame seeds
• 2 tbsp coconut aminos
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 tbsp minced fresh ginger and sauté for 1 minute until fragrant.
2. Step 2: Add 1 diced medium carrot and 3 thinly sliced scallions to the skillet, cooking for 3-4 minutes until the vegetables soften.
3. Step 3: Stir in about 4 cups riced cauliflower and cook for 5-6 minutes, stirring frequently until the cauliflower is tender but not mushy.
4. Step 4: Pour in 2 tbsp coconut aminos, add 1/2 tsp sea salt and 1/4 tsp black pepper, stirring to evenly coat the rice and vegetables; cook for another 2 minutes.
5. Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds over the stir-fry before serving.