Cauliflower rice is a fantastic low-carb and gluten-free alternative to traditional rice, making it perfect for a stir-fry that's both healthy and satisfying.
Adding fresh ginger and turmeric not only enhances the flavor but also adds a warm, earthy aroma and vibrant color to your dish.
This recipe is quick to make, ideal for a nutritious weekday dinner or lunch that can be ready in under 30 minutes.
Why You’ll Love This Recipe
- Using cauliflower rice keeps the dish light while providing a grain-like texture that's perfect for stir-frying.
- Fresh ginger and turmeric add depth and warmth without overpowering, balancing the flavors beautifully.
- Incorporating vegetables like bell peppers and peas adds color, nutrients, and a pleasant crunch to every bite.
Cauliflower Rice Stir-Fry with Ginger and Turmeric
A vibrant and healthy gluten-free stir-fry featuring riced cauliflower, aromatic ginger, and earthy turmeric for a quick and flavorful meal.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 medium head of cauliflower, riced (about 4 cups/400g)
- 2 tablespoons olive oil or avocado oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 medium red bell pepper, diced
- 1 cup frozen peas, thawed
- 3 green onions, sliced
- 2 large eggs, lightly beaten (optional)
- 3 tablespoons tamari or gluten-free soy sauce
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the cauliflower rice Remove the leaves and core from the cauliflower and pulse florets in a food processor until rice-sized pieces form. Set aside.
- Sauté aromatics Heat the oil in a large skillet or wok over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Stir in garlic and ginger and cook for 1 more minute until fragrant.
- Cook vegetables Add the diced red bell pepper and peas to the skillet. Stir-fry for 3-4 minutes until vegetables are just tender.
- Add turmeric and cauliflower rice Sprinkle the ground turmeric over the vegetables and stir to combine. Add the cauliflower rice to the skillet and mix well. Cook for 5-6 minutes, stirring frequently, until the cauliflower is tender but still has a bit of bite.
- Optional egg addition Push the cauliflower mixture to the side of the skillet to create a well. Pour the beaten eggs into the cleared area. Scramble gently until cooked through, then stir eggs into the cauliflower rice.
- Season and finish Drizzle tamari or gluten-free soy sauce over the stir-fry, season with salt and pepper to taste. Stir in green onions and cook for another minute.
Helpful Tips
- Use fresh cauliflower for best texture and flavor, but you can also find pre-riced cauliflower in many stores for convenience.
- Adjust the heat level by adding a pinch of chili flakes if you prefer a bit of spice.
- Make sure to cook the eggs separately in the pan to avoid overcooking; gently scramble them and then incorporate into the stir-fry.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave until steaming hot, reaching an internal temperature of 165°F (74°C) for food safety.
Do not freeze this stir-fry, as texture can be adversely affected.
Frequently Asked Questions
Can I make this recipe vegan?
Yes, simply omit the eggs or replace them with tofu scramble or another plant-based protein.
Is this dish gluten-free?
Yes, provided you use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
Can I add other vegetables?
Absolutely! Feel free to add shredded carrots, mushrooms, snap peas, or any other favorite stir-fry vegetables.
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