Cauliflower Rice Stir-Fry with Ginger and Zucchini

By · Reviewed by AislePrompt Editorial · ·

A vibrant Whole30-friendly cauliflower rice stir-fry featuring fresh zucchini and aromatic ginger for a light yet satisfying vegetable dish. This vegetarian (whole30, gluten free) ready in about 25 minutes pairs large, shredded carrot, stalks, thinly sliced green onions, minced 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 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: 10 min Cook: 15 min Serves 4 120 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Prepare the cauliflower rice by pulsing 1 medium head cauliflower in a food processor until it resembles rice grains, yielding about 4 cups. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant but not browned.
  3. Step 3: Add 2 diced medium zucchinis and 1 large shredded carrot to the skillet. Cook for 5 minutes, stirring frequently, until the vegetables soften but still have a slight bite.
  4. Step 4: Stir in the 4 cups cauliflower rice and 3 tbsp coconut aminos. Cook for another 5 minutes, stirring often, until the cauliflower rice is tender and most of the moisture has evaporated.
  5. Step 5: Remove from heat and stir in 3 thinly sliced green onions, 1 tsp sesame oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss well and serve warm.

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 Zucchini take to make?

Total time is about 25 minutes (10 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 Zucchini?

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, shredded carrot from drying out.

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

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 Zucchini 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 Zucchini whole30?

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

Related recipes