Stir-Fried Cauliflower Rice with Ginger and Ground Turkey

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A vibrant stir-fry combining aromatic ginger, lean ground turkey, and crisp cauliflower rice, perfect for a quick Whole30-friendly dinner. This asian fusion-inspired whole30 (whole30, low carb) ready in about 35 minutes pairs lean ground turkey, finely grated fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Ingredients

• 1 medium (about 24 oz), riced cauliflower head
• 1 lb, lean ground turkey
• 1 tbsp, finely grated fresh ginger
• 3, minced garlic cloves
• 3 stalks, sliced thin green onions
• 1 medium, peeled and julienned carrot
• 3 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 1 small, diced red bell pepper
• 1 tsp, divided sea salt
• 1/2 tsp, divided black pepper
• 1/4 cup, chopped (optional) cilantro leaves

Instructions

1. Step 1: Prepare cauliflower rice by pulsing 1 medium cauliflower head in a food processor until it resembles rice grains; set aside.
2. Step 2: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add 1 lb ground turkey and season with 0.5 tsp salt and 0.25 tsp black pepper. Cook for 6-7 minutes, breaking up meat, until browned and cooked through. Remove turkey from pan and set aside.
3. Step 3: In the same pan, add 1 tbsp sesame oil. Sauté 1 tbsp finely grated fresh ginger and 3 minced garlic cloves for 1 minute until fragrant.
4. Step 4: Add 3 sliced green onions, 1 julienned carrot, and 1 diced red bell pepper to the pan. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. Step 5: Stir in riced cauliflower, 3 tbsp coconut aminos, remaining 0.5 tsp salt, and 0.25 tsp black pepper. Cook for 5-6 minutes, stirring frequently, until cauliflower is tender but not mushy.
6. Step 6: Return cooked ground turkey to the pan, tossing to combine all ingredients and heat through for 1-2 minutes.
7. Step 7: Remove from heat and garnish with 1/4 cup chopped cilantro leaves if desired. Serve immediately.