Cauliflower Rice Stir-Fry
A lightning-fast, single-serving cauliflower rice stir-fry packed with lean protein and vibrant vegetables, offering a low-carb and satisfying meal in under 15 minutes.
For 1 serving
**Prepare Ingredients:** Dice the chicken breast into 1/2-inch pieces. Chop the bell pepper and onion, julienne the carrot, and mince the garlic and grate the ginger. In a small bowl, whisk together the low-sodium soy sauce (or tamari), rice vinegar, and honey (if using) to create the sauce.
**Cook Chicken:** Heat the olive oil in a large wok or skillet over medium-high heat until shimmering. Add the diced chicken breast and stir-fry for 3-4 minutes, until it's cooked through and lightly browned on all sides. Remove the chicken from the pan and set it aside.
**Sauté Aromatics & Vegetables:** Add the minced garlic, grated ginger, diced onion, bell pepper, and julienned carrot to the same pan. Stir-fry for 2-3 minutes, tossing frequently, until the vegetables are slightly tender-crisp.
**Add Cauliflower Rice:** Add the cauliflower rice to the pan with the vegetables. Continue to stir-fry for 2-3 minutes, tossing constantly, until the cauliflower rice starts to soften but is still slightly firm and not mushy.
**Combine & Sauce:** Return the cooked chicken to the pan with the vegetables and cauliflower rice. Pour the prepared sauce mixture evenly over everything. Add the toasted sesame oil.
**Finish Stir-Frying:** Toss all ingredients well to combine, ensuring everything is coated in the sauce and heated through. Cook for an additional 1 minute.
**Serve:** Transfer the cauliflower rice stir-fry to a serving bowl. Garnish generously with sliced green onion and toasted sesame seeds. Serve immediately and enjoy your quick, healthy meal!
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**High Heat is Key:** Ensure your wok or skillet is very hot before adding ingredients to achieve proper stir-frying and prevent steaming, which can make vegetables soggy.
- 2**Don't Overcrowd:** Cook ingredients in batches if necessary, especially the chicken, to maintain high heat and ensure even browning. Overcrowding lowers the pan temperature.
- 3**Prep Ahead (Mise en Place):** Have all your ingredients chopped, measured, and ready to go before you start cooking, as stir-frying moves very quickly once you begin.
- 4**Cauliflower Rice Texture:** Avoid overcooking the cauliflower rice; it should be tender-crisp, not soft or mushy, to maintain its texture in the stir-fry.
Adapt it for your goals.
Protein Swap
Replace chicken with 100g firm tofu (pressed and cubed), shrimp, or thinly sliced beef for different protein options.
Vegetable MedleyVegetable Medley
Experiment with other quick-cooking vegetables like snap peas, broccoli florets, mushrooms, or baby corn for added variety and nutrients.
Spicy KickSpicy Kick
Add 1/2 teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce mixture for an extra spicy flavor dimension.
Why this is on our healthy list.
Low-Carb & Gluten-Free
Cauliflower rice significantly reduces carbohydrate content compared to traditional rice, making it suitable for low-carb and ketogenic diets, and using tamari keeps it gluten-free.
Rich in Nutrients
Packed with a variety of vibrant vegetables like bell peppers and carrots, this stir-fry provides essential vitamins, minerals, and dietary fiber, supporting overall health and well-being.
High Protein
Chicken breast offers a lean source of high-quality protein, crucial for muscle repair, satiety, and maintaining energy levels throughout the day, helping you feel full longer.
Frequently asked questions
Yes, you can use frozen cauliflower rice. There's no need to thaw it; simply add it directly to the pan after the other vegetables and stir-fry a minute or two longer until heated through and tender-crisp.
