30-Minute Cauliflower Rice Stir-Fry by Minimalist Baker

Easy, flavorful, satisfying cauliflower rice stir fry ready in just 30 minutes! Vegetable-rich, studded with roasted cashews, grain-free!

Original recipe

View on Minimalist Baker

Time

Prep: 10mins Cook: 20mins Total: 30mins

Nutrition

Calories
598 kcal
Carbohydrate content
63.1 g
Fat content
35.1 g
Fiber content
13.6 g
Protein content
17.4 g
Saturated fat content
5.6 g
Serving size
1 serving
Sodium content
1147 mg
Sugar content
32.9 g
Unsaturated fat content
27.15 g

Ingredients

Instructions

  1. Follow instructions for cauliflower rice. Set aside.
  2. Prepare sauce by adding oil (or water), almond or peanut butter, coconut aminos, lime juice, chili garlic sauce, fresh ginger, maple syrup, and water to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime for acidity, coconut aminos for saltiness, ginger for "zing," or maple syrup for sweetness. Set aside.
  3. Heat a large rimmed skillet (I prefer this cast-iron skillet) over medium-low heat and add cauliflower rice and water. Stir and cover with a lid to steam. Cook for 4-6 minutes or until just tender. Then turn off heat, tip the lid to let some steam out, and set aside.
  4. Heat a separate large rimmed skillet (or pot) over medium heat. Once hot, add sesame oil (or water) and green beans. Season with one-third of the coconut aminos (1 Tbsp or 15 ml as original recipe is written) and toss to combine. Cover with lid (to steam) and cook for a total of 4 minutes, stirring occasionally.
  5. Add bell pepper, green onion, cabbage, and remaining two thirds of the coconut aminos (2 Tbsp  or 30 ml as original recipe is written) and stir to combine. Sauté for 3-4 minutes or until just tender. Then add cashews and cauliflower rice and stir to combine. (Alternatively, serve stir-fry over cauliflower rice and don't add to the vegetables at this time.)
  6. Add the sauce, increase the heat to medium-high heat, and cook until well combined and the mixture is very hot - about 3 minutes.
  7. Serve and enjoy! Delicious on its own, but also delicious with the addition of fresh cilantro, lime wedges, and hot sauce of choice.
  8. Best when fresh, but leftovers keep up to 3 days in the refrigerator or 1 month in the freezer. Reheat on the stovetop until hot. Add more coconut aminos as needed.