Vegetarian Whole30 Cauliflower Rice Stir-Fry

Total time35 min

Prep time15 min

Cook time20 min

Vegetarian Whole30 Cauliflower Rice Stir-Fry

This vibrant stir-fry turns a whole head of cauliflower into fluffy, rice-sized grains that crisp up beautifully in a hot wok, soaking up all the savory flavor around them. Sweet carrots, crisp red bell pepper, and scallions get charred at the edges for that essential smoky wok flavor, while fresh ginger and a coconut aminos sauce bring bold, savory-sweet depth to every bite. Fluffy scrambled egg folds right into the mix, adding richness and protein without weighing things down. A drizzle of toasted sesame oil and a scatter of sesame seeds and cilantro finish the bowl with real depth and crunch. It's a fast, satisfying weeknight dinner that comes together in one pan, and it's a solid pick for a vegetarian table.

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Ingredients

4 servings

1 medium head cauliflower (about 2 lbs), cut into florets
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2 tbsp avocado oil, divided
1 lb ground beef (85% lean)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 tsp kosher salt, divided
½ tsp black pepper
1 cup shredded carrots (about 2 medium carrots)
1 red bell pepper, thinly sliced
3 scallions, white and green parts separated, thinly sliced
1 tbsp fresh ginger, finely grated
3 tbsp coconut aminos
1 tbsp rice vinegar
1 tsp toasted sesame oil
2 large eggs, beaten

For serving

1 tsp sesame seeds (optional)
1–2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the cauliflower rice 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, stir together the coconut aminos, rice vinegar, and toasted sesame oil. Set aside.

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