Stir-Fried Cauliflower Rice with Bell Peppers and Eggs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (whole30, gluten free) ready in about 25 minutes pairs cauliflower rice, medium, diced red bell pepper, medium, diced 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 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.

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

Instructions

  1. 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.
  2. Step 2: Add remaining 1 tbsp avocado oil to the skillet. Sauté 2 minced garlic cloves for 30 seconds until fragrant.
  3. Step 3: Add 1 medium diced red bell pepper and 1 medium diced yellow bell pepper, cooking for 3-4 minutes until slightly softened.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Stir-Fried Cauliflower Rice with Bell Peppers and Eggs take to make?

Total time is about 25 minutes (10 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 Stir-Fried Cauliflower Rice with Bell Peppers and Eggs?

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 rice from drying out.

Can I substitute ingredients in Stir-Fried Cauliflower Rice with Bell Peppers and Eggs?

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 Stir-Fried Cauliflower Rice with Bell Peppers and Eggs 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 Stir-Fried Cauliflower Rice with Bell Peppers and Eggs whole30?

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

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