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–+ servings

Cauliflower Rice Stir Fry

Print Recipe
Course Side Dish, Dinner
Keyword riced cauliflower, asian, peas, stir fry, cauliflower
Servings 4
Calories 190

Ingredients

SAUCE

  • 1/3 cup less sodium soy sauce
  • 1 tsp. sesame oil
  • 1/4 cup low sodium vegetable broth
  • 1 1/2 tsp. maple syrup (or honey)
  • 1 tsp. red pepper flakes
  • 1-2 tsp. ginger (freshly grated)
  • 3 cloves of garlic (minced)
  • 1 Tbsp. cornstarch

STIR FRY

  • 4 cups riced cauliflower
  • 2 Tbsp. canola oil
  • 1 white onion (thinly sliced)
  • 1 cup shredded carrots
  • 1 cup sugar snap or snow peas

Instructions

  • In a small bowl, mix together all sauce ingredients. Set aside.
  • In a large skillet, heat canola oil over medium-high heat. Add riced cauliflower and sauté for 5 minutes, until it begins to brown.
  • Add sauce to cauliflower. Cook for 2-3 minutes or until sauce has thickened.
  • Add onion, carrots and peas. Continue to sauté for about 5 minutes until vegetables have softened and peas are bright green.
  • Serve and enjoy!

Nutrition

Calories: 190kcal | Carbohydrates: 23g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 917mg | Potassium: 787mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6010IU | Vitamin C: 97mg | Calcium: 79mg | Iron: 2mg