Cauliflower Rice Stir-Fry

Make a health nut's dream come true with this Cauliflower Rice Stir-Fry—a low-carb solution for those wanting a stir-fried mix of vegetables and rice without violating their diet.

Prep Time 15

Cook Time 15

Servings

Calories 297kcal

Author FoodFaithFitness

Ingredients

1 tbsp coconut oil
8 mushrooms quartered
1 cup snow peas halved
1 cup broccoli chopped
2 cups bok choy chopped
2 medium zucchini sliced
½ cup green peas
¼ cup cashew nuts roasted and salted
¼ cup fresh cilantro leaves
1 - 2 green onions finely sliced

The Sauce:

2 tbsp freshginger grated
2 cloves garlic crushed
1 tbsp roasted sesame oil
3 tbsp soy sauce
¼ cup peanut butter
1 tbsp honey
1 tsp crunchy chili sauce
2 tbsp lime juice

Instructions

In a bowl whisk together all of the sauce ingredients. If you find it too thick, add a drizzle of water. Set aside.
In a skillet over MED-HIGH heat, melt the coconut oil. Add the mushrooms, snow peas, broccoli, bok choy, and zucchini and sauté for 5 minutes. Once the veg is mostly cooked, add in the peas and sauté for another 5 minutes.
Pour in the sauce. Stir.
Serve the stir fry on top of the cauliflower rice. Garnish with the cashew nuts, cilantro, and green onions.

Notes

Use fresh ingredients. Despite the wide assortment of flavors on show here, a rotten veggie, for instance, will stick out and ruin the dish.
Pulse the cauliflower rice in the food processor. Don't hold down the button lest you run the risk of turning your rice into mush.
Sauté the cauliflower rice in a pan for a few minutes before serving; this will enhance the texture by drying it out and giving it a slight crispness.

Nutrition