Cauliflower Rice Stir-Fry with Mushrooms and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant and hearty cauliflower rice stir-fry loaded with sautéed mushrooms and bell peppers, perfect as a low-carb Whole30 side or main dish. This asian-inspired whole30 (vegan, gluten free) ready in about 30 minutes pairs cauliflower head, olive oil, button mushrooms 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 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Prepare cauliflower rice by pulsing 1 medium cauliflower head 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 8 oz sliced button mushrooms and sauté for 5 minutes until browned and softened.
  3. Step 3: Add 1 diced red bell pepper, 1 diced yellow bell pepper, 3 sliced green onions, 3 minced garlic cloves, and 1 tbsp grated fresh ginger to the skillet. Cook for 3-4 minutes until vegetables are tender-crisp and fragrant.
  4. Step 4: Stir in the cauliflower rice, 2 tbsp coconut aminos, 1 tsp sea salt, and 1/2 tsp black pepper. Cook for 5-7 minutes, stirring frequently, until cauliflower softens but retains some bite.
  5. Step 5: Drizzle remaining 1 tbsp olive oil over stir-fry and toss in 2 tbsp chopped fresh cilantro. Remove from heat and serve warm.

Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Mushrooms 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 Mushrooms 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 cauliflower head from drying out.

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

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

What others are saying

Related recipes