Vegetable Stir-Fry with Cauliflower Rice and Ginger

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

A vibrant stir-fry of colorful vegetables tossed with fresh ginger and served over fluffy cauliflower rice for a light Whole30 dish. This asian-inspired whole30 (gluten free) ready in about 30 minutes pairs cauliflower rice, carrot, red bell pepper 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 cups cauliflower rice and cook, stirring occasionally, for 5-6 minutes until tender and slightly golden. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Transfer to a bowl and set aside.
  2. Step 2: In the same skillet, heat remaining 2 tbsp olive oil over medium-high heat. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 1 small thinly sliced yellow onion, 1 large julienned carrot, 1 medium thinly sliced red bell pepper, and 1 cup trimmed snap peas. Stir-fry for 5-7 minutes until vegetables are crisp-tender.
  4. Step 4: Pour 2 tbsp coconut aminos over the vegetables, stirring to coat evenly. Cook for an additional 1-2 minutes until sauce is absorbed and vegetables are glossy.
  5. Step 5: Return cauliflower rice to the skillet, stirring gently to combine all ingredients and heat through for 1 minute.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving.

Frequently asked questions

How long does Vegetable Stir-Fry with Cauliflower Rice and Ginger take to make?

Total time is about 30 minutes (15 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 Vegetable Stir-Fry with Cauliflower Rice and Ginger?

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 cauliflower rice from drying out.

Can I substitute ingredients in Vegetable Stir-Fry with Cauliflower Rice and Ginger?

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 Vegetable Stir-Fry with Cauliflower Rice and Ginger 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 Vegetable Stir-Fry with Cauliflower Rice and Ginger whole30?

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

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