Stir-Fried Cauliflower Rice with Ginger and Snap Peas

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 flavorful Whole30 stir-fry featuring cauliflower rice, fresh snap peas, and aromatic ginger for a light yet satisfying vegetable dish. This Asian Fusion-inspired Whole30 recipe (gluten free, dairy free), ready in about 22 minutes, pairs cauliflower, snap peas, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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: 10 min Cook: 12 min Serves 4 Asian Fusion cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 1 tbsp grated fresh ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 cup trimmed and halved snap peas and 1 medium julienned carrot to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
  3. Step 3: Add 4 cups riced cauliflower to the skillet along with 2 tbsp coconut aminos, 1 tbsp sesame oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Stir-fry for 5-6 minutes, tossing frequently until the cauliflower is tender but not mushy.
  4. Step 4: Stir in 3 thinly sliced scallions and cook for an additional 1 minute. Remove from heat and serve warm as a side or light main.

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