Pregnancy Friendly Cauliflower Rice Stir-Fry with Vegetables

Total time30 min

Prep time15 min

Cook time15 min

Pregnancy Friendly Cauliflower Rice Stir-Fry with Vegetables

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Ingredients

4 servings

1 medium head cauliflower (about 2 lbs), cut into florets
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3 tbsp coconut oil, divided
2 large eggs, beaten
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
1 cup broccoli florets, cut into small pieces
1 medium zucchini, diced
1 medium red bell pepper, diced
3 scallions (green tops only), thinly sliced
1 tbsp fresh ginger, finely grated
3 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp sesame oil
½ tsp ground ginger
¼ tsp crushed red pepper flakes (optional)
salt and pepper, to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses. You should have roughly 4 cups of cauliflower rice. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible — dry cauliflower rice browns rather than steams.
2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, sesame oil, and ground ginger until combined. Set aside.

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