Stir-Fried Cauliflower Rice with Ginger and Scallions

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Light and fragrant cauliflower rice stir-fried with fresh ginger and scallions, a versatile Whole30-friendly side dish. This Asian-inspired Whole30 recipe (vegetarian, low carb), ready in about 20 minutes, pairs cauliflower head, riced, olive oil, fresh ginger root, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 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.

Ingredients

• 1 medium (about 5 cups) cauliflower head, riced
• 2 tbsp olive oil
• 1 tbsp fresh ginger root, grated
• 4 stalks scallions, thinly sliced
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp fresh lime juice
• 2 tbsp cilantro leaves, chopped

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Instructions

1. Step 1: Wash and dry 1 medium cauliflower head, then pulse in a food processor until it resembles rice, yielding about 5 cups.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 tablespoon grated fresh ginger and sauté for 30 seconds until fragrant.
3. Step 3: Add the riced cauliflower to the skillet along with 4 thinly sliced scallions, 1 teaspoon sea salt, and 1/4 teaspoon black pepper.
4. Step 4: Stir-fry the mixture for 5-7 minutes, tossing frequently until the cauliflower is tender but not mushy.
5. Step 5: Remove from heat and stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro leaves for brightness before serving.