Servings: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1 head of Cauliflower
- 2 tablespoons of Coconut oil
- 1 Onion, diced
- 1 Red bell pepper, diced
- 2 cloves of Garlic, minced
- 1 tablespoon of Fresh ginger, grated
- 1 tablespoon of Soy sauce
- 1 teaspoon of Sesame oil
- 2 Green onions, sliced
- Salt and pepper to taste
Instructions
- Rinse the cauliflower and remove the leaves and stem. Cut the cauliflower into small florets and then pulse in a food processor until it is the size of rice grains.
- Heat the coconut oil in a large skillet over medium-high heat. Add the diced onion and red bell pepper, and sauté for 3-4 minutes or until the vegetables are softened.
- Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds.
- Add the cauliflower rice to the skillet and stir-fry for 5-6 minutes or until the cauliflower is tender.
- Add the soy sauce, sesame oil, and sliced green onions to the skillet and stir to combine.
- Season with salt and pepper to taste.
- Serve hot, and enjoy!
Other Low-Carb Vegetarian Recipes
Nutrition Facts
Calories: 110 kcal
Total Fat: 8g
Saturated Fat: 6g
Total Carbohydrates: 10g
Dietary Fiber: 3g
Sugars: 4g
Protein: 3g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Cauliflower Rice Stir-Fry
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
