Low Carb Stir Fry Cauliflower Rice
My vegan stir fry cauliflower rice is packed with flavor and texture and is a fantastic low-carb option to traditional fried rice. I use fresh vegetables, cauliflower rice, and roasted seaweed to create a quick meal that takes just 20 minutes to make. It is great as a light meal or a hearty side dish.
Servings: 2 servings as a meal and 4 as a side dish
Calories: 283kcal
Ingredients
- 7 full sheets GimMe Organic roasted seaweed
- 1 medium head cauliflower about 4 cups cauliflower rice if buying prepackaged
- 2 cups chopped mushrooms
- 2 cups chopped green onion
- 1 cup chopped red pepper
- ¼ cup Tamari or Soy Sauce
- 4 teaspoons finely chopped garlic
- 4 teaspoons sesame oil
- 4 teaspoons maple syrup
Instructions
- Place seaweed sheets into a food processor and pulse until they become small flakes.
- Make cauliflower rice by cutting head into pieces, cutting out most of the stem. Using a food processor pulse cauliflower until it is in small rice like pieces. You can also use a grater to grate the cauliflower if you do not have a processor.
- Saute sesame oil and garlic in a large pan over medium heat until the garlic gets fragrant.
- Add in the rest of the ingredients, except the seaweed flakes, and sauté while stirring until everything is cooked through and most of the liquid has evaporated. I prefer mine on the al dente side so taste as you go and remove from heat when you reach your desired consistency. Pour into a large bowl.
- Add the desired amount of seaweed flakes to the bowl and mix well to incorporate. Serve as a main dish or as a side to any Asian inspired meal!
Notes
- My #1 Secret Tip for this vegan stir fry cauliflower rice recipe is to avoid overcooking the cauliflower rice. It only needs a few minutes to become tender, and cooking it too long causes it to release excess moisture and lose its light, fluffy texture. I always remove it from the heat while it still has a slight bite.
- Grate the cauliflower: If you do not have a food processor, you can use a cheese grater to grate your cauliflower. I recommend using the larger holes of a box grater for the best results.
- Cook over medium to medium-high heat: This helps the excess moisture evaporate quickly instead of steaming the vegetables.
- Do not overcrowd the pan: If I am doubling the recipe or using a smaller pan, I cook the rice in 2 batches so the vegetables saute instead of becoming watery.
- Use freshly riced cauliflower: I use freshly riced cauliflower wherever possible, as it has a firmer texture than frozen cauliflower rice and produces the best stir fry.
- Wait until the end to add seaweed: Mixing it in after cooking preserves its flavor and keeps it from becoming soft during the saute.
Nutrition
Calories: 283kcal | Carbohydrates: 44g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 1140mg | Potassium: 1393mg | Fiber: 11g | Sugar: 20g | Vitamin A: 3330IU | Vitamin C: 141.6mg | Calcium: 135mg | Iron: 3.9mg