Stir-Fried Cauliflower Rice with Eggs and Ginger Scallions

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

A quick Whole30 stir-fry featuring fluffy cauliflower rice, scrambled eggs, and aromatic ginger and scallions. This asian fusion-inspired whole30 (whole30, vegetarian) ready in about 25 minutes pairs large eggs, thinly sliced scallions, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 3, 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 3 Asian Fusion cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 1 medium cauliflower head into florets and pulse in a food processor until it resembles rice, about 4 cups. Set aside.
  2. Step 2: Heat 1 tbsp avocado oil in a large nonstick skillet over medium-high heat. Beat 3 large eggs with a pinch of 1/4 tsp sea salt and 1/8 tsp black pepper. Pour eggs into skillet and scramble gently for 2-3 minutes until just set. Transfer eggs to a plate.
  3. Step 3: Add remaining 1 tbsp avocado oil to skillet. Sauté 1 tbsp minced fresh ginger, 2 minced garlic cloves, and 4 sliced scallions for 1-2 minutes until fragrant.
  4. Step 4: Add riced cauliflower and 1/2 tsp sea salt to skillet. Stir-fry for 5-7 minutes until cauliflower is tender but still has bite.
  5. Step 5: Return scrambled eggs to skillet and drizzle 2 tbsp coconut aminos over mixture. Stir well and cook for 1 more minute until everything is heated through and coated in sauce. Serve warm.

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Frequently asked questions

How long does Stir-Fried Cauliflower Rice with Eggs and Ginger Scallions 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 Eggs and Ginger Scallions?

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 large eggs from drying out.

Can I substitute ingredients in Stir-Fried Cauliflower Rice with Eggs and Ginger Scallions?

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 Eggs and Ginger Scallions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Eggs and Ginger Scallions whole30?

Yes — this recipe is tagged whole30, vegetarian, gluten 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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