Whole30 Cauliflower Fried Rice with Ginger and Scallions

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 vibrant stir-fry of cauliflower rice with fragrant ginger, fresh scallions, and crisp vegetables for a satisfying Whole30 side or main. This Asian-inspired Whole30 recipe (vegetarian, gluten free), ready in about 25 minutes, pairs cauliflower head, riced, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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: 15 min Serves 4 Asian cuisine 150 cal/serving

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Ingredients

1 medium (about 5 cups) cauliflower head, riced
1 large, finely diced carrot
1 medium, diced red bell pepper
4, sliced thinly scallions
1 tbsp, minced fresh ginger
3 cloves, minced garlic cloves
3 tbsp coconut aminos
1 tbsp sesame oil
2 tbsp olive oil
1/2 tsp sea salt
1/4 tsp black pepper
2 tbsp, chopped (optional) fresh cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 tbsp minced fresh ginger and 3 minced garlic cloves, sauté for 30 seconds until fragrant but not browned.
Step 2: Add 1 large diced carrot and 1 medium diced red bell pepper, cooking for 4-5 minutes until vegetables begin to soften.
Step 3: Stir in 5 cups riced cauliflower, 3 tbsp coconut aminos, 1 tbsp sesame oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook and stir for 6-7 minutes until cauliflower is tender but not mushy.
Step 4: Toss in 4 sliced scallions and 2 tbsp chopped fresh cilantro, stirring to combine before serving immediately.