Cauliflower Rice Stir-Fry with Mushrooms and Zucchini

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

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 (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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 180 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Mushrooms and Zucchini take to make?

Total time is about 25 minutes (15 min prep + 10 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 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 cauliflower from drying out.

Can I substitute ingredients in Cauliflower Rice Stir-Fry with Mushrooms 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 Mushrooms and Zucchini for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Zucchini low carb?

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

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