Cauliflower Rice Stir-Fry with Mushrooms and Zucchini

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A vibrant, one-pan stir-fry featuring riced cauliflower, mushrooms, and zucchini with garlic and soy sauce for a light yet satisfying keto meal. This Asian-inspired vegetarian recipe (low carb, keto), ready in about 25 minutes, pairs cauliflower, mushrooms, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 3 cups cauliflower
• 4 oz mushrooms
• 1 cup zucchini
• 1/4 cup onion
• 2 garlic cloves
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp green onions

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1/4 cup diced onion and cook for 2 minutes until softened.
2. Step 2: Stir in 2 minced garlic cloves and 4 oz sliced mushrooms, cooking for 3 minutes until mushrooms release liquid and brown slightly.
3. Step 3: Add 1 cup diced zucchini and cook for 2 minutes until slightly softened.
4. Step 4: Stir in 3 cups riced cauliflower, 1 tbsp soy sauce, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 5-6 minutes until cauliflower is tender but still holds shape.
5. Step 5: Stir in 1 tsp sesame oil and cook for 1 minute more. Garnish with 2 tbsp sliced green onions before serving.