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Cauliflower “rice” is an interesting low carb alternative to using traditional rice in Asian dishes such as stir fry and fried rice. A while back, I found a how-to blog post about How to Make Cauliflower Rice– it was incredibly useful because the post also describes how to freeze it for later. While I used a bag of riced cauliflower to make this stir fry, I would not oppose trying to do to that later myself.

What is Riced Cauliflower?

The reason this is a low carb alternative is because it’s no where near being rice at all. It’s actually just finely chopped cauliflower with a carb count of 4 g per serving. The neat thing about swapping out rice for cauliflower is that there is a 40 carb difference in the ingredient. At first, I was a little let down when I learned that cauliflower rice is really just the vegetable finely chopped. I was hoping for it to be somewhat dried and have a similar texture to regular rice. But alas, it is not. Cauliflower rice has an interesting soft texture to it. In fact, the Cauliflower Rice Stir Fry turned out to have a texture similar to mashed potatoes. However, I would say that it was worth the sacrifice to enjoy an old recipe that is usually packed in carbs because there is also hardly any calories, fat, or protein per serving… food for thought 🤷🏼‍♀️😉

Making the Dish Low Carb

The other ways I made this recipe stay low carb was by using an organic sweet and sour sauce that I found at the grocery store. Per 1 TBS serving, there are 7 g of carbs (I used 6 TBS in this entire recipes, you could probably get away with 5). I have found that buying organic items have fewer carbs- I read many years ago that that is because there are “hidden carbs” because of preservatives. I used 1/2 cup of the frozen peas and carrots had 7 g of carbs; and the water chestnuts that I pulled out of my Kirkland Stir Fry frozen bag, was only about 5 g of carbs. In total, there were 54 g of carbs in the entire dish! You only eat about 1/2 or 1/3 of the entire dish, so you could estimate that there are 27-18 g per serving.

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Cauliflower Rice Stir Fry
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Cauliflower Rice Stir Fry Recipe

Ingredients

  • Organic Asian Fusion Sweet & Sour Sauce
  • 1/2 cup of frozen peas and carrots, and a handful of water chestnuts (can or frozen)
  • Organic Riced Cauliflower $2.49
  • 2 eggs 
  • Drizzle of olive oil
Cauliflower Rice Stir Fry

Instructions

  • Salt and pepper, to taste
  • Drizzle olive oil in a medium sized pan and heat on medium 
  • Add the riced cauliflower and 2 eggs
  • Cook like scrambled eggs until the moisture from the cauliflower has evaporated
  • Add the sauce and frozen veggies, and mix well 
  • Cook until warm all the way through
  • Enjoy with shredded chicken- I made Airfryer chicken drumsticks and they were great!
Airfry Chicken Drumsticks
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Cauliflower Rice Stir Fry

Print Recipe Pin Recipe
Prep Time 30 minutes
Course Main Course
Cuisine American

Ingredients
  

  • Organic Asian Fusion Sweet & Sour Sauce
  • 1/2 cup of frozen peas and carrots and a handful of water chestnuts (can or frozen)
  • Thrive Market bag of Riced Cauliflower $2.49
  • 2 eggs
  • Drizzle of olive oil
  • Salt and pepper to taste

Instructions
 

  • Drizzle olive oil in a medium sized pan and heat on medium
  • Add the riced cauliflower and 2 eggs
  • Cook like scrambled eggs until the moisture from the cauliflower has evaporated
  • Add the sauce and frozen veggies, and mix well
  • Cook until warm all the way through
  • Enjoy with shredded chicken- I made Airfryer chicken drumsticks and they were great!
Keyword Cauliflower Rice, Low carb meal, Low Carb Stir Fry, Riced Cauliflower, Stir Fry

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