Stir-Fried Cauliflower Rice with Eggs and Ginger Scallions

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 quick Whole30 stir-fry featuring fluffy cauliflower rice, scrambled eggs, and aromatic ginger and scallions. This Asian Fusion-inspired Whole30 recipe (vegetarian), ready in about 25 minutes, pairs cauliflower head, large eggs, scallions 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 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 3 Asian Fusion cuisine 210 cal/serving

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Ingredients

1 medium (about 4 cups riced) cauliflower head
3 large eggs
4, thinly sliced scallions
1 tbsp, minced fresh ginger
2 cloves, minced garlic cloves
2 tbsp avocado oil
1 tsp sea salt
1/2 tsp black pepper
2 tbsp coconut aminos

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Instructions

Step 1: Cut 1 medium cauliflower head into florets and pulse in a food processor until it resembles rice, about 4 cups. Set aside.
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.
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.
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.
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.