Cauliflower Rice Stir-Fry with Rainbow Veggies
A vibrant, low-carb stir-fry featuring riced cauliflower and colorful vegetables, finished with a tangy soy-ginger glaze. This asian-inspired vegetarian (low-carb, vegetarian) ready in about 25 minutes pairs olive oil, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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.
Ingredients
- 1 large head, riced (about 4 cups) cauliflower
- 2 tbsp olive oil
- 1/2 cup, diced onion
- 1/2 cup, diced carrots
- 1/2 cup frozen peas
- 1 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
- 2 cloves, minced garlic
- 2, sliced green onions
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup diced onion and 1/2 cup diced carrots, and cook for 5 minutes until softened.
- Step 2: Add 2 minced garlic cloves and cook for 30 seconds until fragrant, then add 4 cups riced cauliflower and 1/2 cup frozen peas. Stir-fry for 5 minutes until vegetables are tender-crisp.
- Step 3: Whisk 1 tbsp low-sodium soy sauce and 1 tsp rice vinegar in a small bowl. Pour over the stir-fry and toss to coat. Add 2 sliced green onions and cook for 1 more minute until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cauliflower Rice Stir-Fry with Rainbow Veggies 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 Rainbow Veggies?
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 olive oil from drying out.
Can I substitute ingredients in Cauliflower Rice Stir-Fry with Rainbow Veggies?
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 Rainbow Veggies 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 Rainbow Veggies low-carb?
Yes — this recipe is tagged low-carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
Related recipes
Cauliflower 'Rice' Stir-Fry with Broccoli
Cauliflower Rice Stir-fry with Mushrooms and Spinach
Light Tofu and Broccoli Stir-Fry with Brown Rice
Cauliflower Rice Stir-Fry with Bell Peppers and Cashews
Rice Noodle Stir-Fry with Tofu and Mixed Vegetables
Soy-Glazed Tofu Stir-Fry with Snap Peas and Rice
