Stir-Fried Cauliflower Rice with Ginger, Carrots, and Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Whole30 stir-fry combining ground chicken with fresh ginger, shredded carrots, and cauliflower rice for a fast, flavorful, and grain-free meal. This asian fusion-inspired whole30 (low carb, whole30) ready in about 25 minutes pairs ground chicken, grated or store-bought cauliflower rice, medium, shredded carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 290 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add 1 lb ground chicken seasoned with 1/2 tsp sea salt and 1/4 tsp black pepper. Cook, breaking up with a spatula, for 5-6 minutes until browned and cooked through. Remove chicken and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil. Sauté 1 tbsp minced fresh ginger and 3 minced garlic cloves over medium heat for 30 seconds until fragrant.
  3. Step 3: Add 4 cups cauliflower rice and 2 shredded carrots to the skillet. Stir-fry for 4-5 minutes until cauliflower is tender but not mushy.
  4. Step 4: Return cooked chicken to the skillet along with 3 sliced green onions, 3 tbsp coconut aminos, 1 tsp sesame oil, and optional 1/4 tsp red chili flakes. Stir everything together and cook for 2 more minutes until heated through and flavors meld.
  5. Step 5: Season with remaining 1/2 tsp sea salt and 1/4 tsp black pepper to taste. Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Stir-Fried Cauliflower Rice with Ginger, Carrots, and Chicken take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Cauliflower Rice with Ginger, Carrots, and Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground chicken from drying out.

Can I substitute ingredients in Stir-Fried Cauliflower Rice with Ginger, Carrots, and Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Cauliflower Rice with Ginger, Carrots, and Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stir-Fried Cauliflower Rice with Ginger, Carrots, and Chicken low carb?

Yes — this recipe is tagged low carb, whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes