Cauliflower Rice Stir-Fry with Ginger and Vegetables

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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 vibrant, Whole30-friendly stir-fry featuring cauliflower rice, fresh ginger, and a medley of crunchy vegetables for a nutritious meal. This Asian-inspired Whole30 recipe (gluten free, vegan), ready in about 25 minutes, pairs cauliflower head, riced, carrot, julienned, snap peas, trimmed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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: 15 min Serves 4 Asian cuisine 150 cal/serving

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Ingredients

1 medium (about 4 cups) cauliflower head, riced
1 large carrot, julienned
1 cup snap peas, trimmed
1 medium red bell pepper, thinly sliced
3 stalks green onion, sliced
1 tbsp fresh ginger, minced
3 garlic cloves, minced
2 tbsp coconut aminos
2 tbsp extra-virgin olive oil
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp extra-virgin olive oil in a large non-stick skillet over medium-high heat until shimmering. Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, sautéing for 1 minute until fragrant but not browned.
Step 2: Add 1 large julienned carrot, 1 cup trimmed snap peas, and 1 medium thinly sliced red bell pepper to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Step 3: Stir in 4 cups riced cauliflower and 2 tbsp coconut aminos, seasoning with 1 tsp sea salt and 1/2 tsp black pepper. Continue cooking, stirring frequently, for 5-6 minutes until the cauliflower rice is tender but not mushy.
Step 4: Remove from heat and fold in 3 sliced green onions. Serve warm as a side or light main dish.