Simple Cauliflower Rice Stir-Fry - vegan AIP recipe

Simple Cauliflower Rice Stir-Fry

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Prep: 15 mins Cook: 15 mins Serves: 4

Ingredients

  • 1 large head cauliflower (riced (about 4 cups))
  • 2 tbsp coconut oil (unrefined, virgin)
  • 1 medium onions (diced)
  • 3 cloves garlic (minced)
  • 2 medium carrots (diced small)
  • 1 medium zucchini (diced)
  • 2 cups bok choy (chopped)
  • 3 tbsp coconut aminos (soy sauce substitute)
  • 1 tsp ginger root (grated)
  • 3 stalks green onions (sliced)
  • 1/2 tsp sea salt

Always verify ingredients meet your specific dietary needs and check for allergens.

A fast, flavorful stir-fry with tender vegetables over fluffy cauliflower rice - ready in 30 minutes.

Prepare the Cauliflower Rice

  1. Cut cauliflower into florets. Pulse in a food processor until rice-sized. Set aside.

  2. Prep all vegetables before you start cooking - stir-frying goes quickly.

Stir-Fry the Vegetables

  1. Heat 1 tablespoon coconut oil in a large skillet or wok over high heat.

  2. Add onion and carrots. Stir-fry for 3 minutes.

  3. Add garlic, ginger, and zucchini. Stir-fry for 2 minutes.

  4. Add bok choy and stir-fry for 2 minutes until just wilted.

  5. Push vegetables to the side of the pan.

Cook the Cauliflower Rice

  1. Add remaining 1 tablespoon coconut oil to the empty side of the pan.

  2. Add cauliflower rice and spread into an even layer.

  3. Let it cook undisturbed for 2 minutes, then stir.

  4. Cook for another 2-3 minutes until slightly golden.

Combine and Serve

  1. Mix vegetables and cauliflower rice together.

  2. Add coconut aminos and salt. Toss to combine.

  3. Top with sliced green onions and serve immediately.

Tips

  • Buy pre-riced cauliflower to save time
  • Use any AIP-compliant vegetables you have on hand
  • Add shredded jackfruit for a heartier meal
  • Leftovers keep for 3 days but are best eaten fresh

Notes

A quick and satisfying weeknight meal that comes together in 30 minutes. Cauliflower rice makes a light, grain-free base for colorful stir-fried vegetables. Coconut aminos adds savory depth without soy.