Stir-Fried Cauliflower Rice with Eggs and Vegetables

By AislePrompt Editorial · ·

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 and colorful stir-fry using grated cauliflower as rice, combined with eggs and fresh vegetables, perfect for a Whole30-friendly meal. This Asian Fusion-inspired Whole30 recipe (low carb), ready in about 30 minutes, pairs cauliflower head, large eggs, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Remove leaves and core from 1 medium cauliflower and pulse in a food processor until it resembles rice grains, about 4 cups. Set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 medium diced carrot and 1 medium diced red bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Push vegetables to the side of the skillet and crack 3 large eggs into the empty space. Scramble the eggs gently until cooked through, about 2 minutes.
  5. Step 5: Add the cauliflower rice to the skillet along with 3 tbsp coconut aminos, 1 tbsp sesame oil, 1 tsp sea salt, and 1/2 tsp black pepper. Stir-fry everything together for 5-6 minutes until the cauliflower is tender but not mushy.
  6. Step 6: Stir in 3 sliced green onions just before removing from heat. Serve hot.

Related recipes