Stir-Fried Cauliflower Rice with Bell Peppers and Eggs

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A colorful Whole30-friendly stir-fry featuring cauliflower rice, vibrant bell peppers, and fluffy scrambled eggs cooked in avocado oil. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs cauliflower rice, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 220 cal/serving

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Ingredients

4 cups cauliflower rice
1 medium, diced red bell pepper
1 medium, diced yellow bell pepper
3 stalks, sliced green onion
3 large eggs
2 tbsp avocado oil
2 cloves, minced garlic cloves
1 tsp sea salt
1/2 tsp black pepper
2 tbsp coconut aminos

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Instructions

Step 1: Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add 3 large beaten eggs and scramble gently for 2-3 minutes until just set. Remove eggs and set aside.
Step 2: Add remaining 1 tbsp avocado oil to the skillet. Sauté 2 minced garlic cloves for 30 seconds until fragrant.
Step 3: Add 1 medium diced red bell pepper and 1 medium diced yellow bell pepper, cooking for 3-4 minutes until slightly softened.
Step 4: Stir in 4 cups cauliflower rice, 3 sliced green onions, 1 tsp sea salt, and 1/2 tsp black pepper. Cook, stirring frequently, for 5-6 minutes until cauliflower is tender.
Step 5: Return scrambled eggs to the skillet, drizzle 2 tbsp coconut aminos over the mixture, and toss everything together for 1-2 minutes until well combined and heated through. Serve immediately.