Stir-fry Cauliflower "Rice"

Ingredients (serves 5-6)

  • 2 tsp. sesame oil
  • 2 tsp. sunflower, safflower, or coconut oil
  • 1 large carrot, finely diced
  • ¾ cup red onion, finely diced
  • ½ head cauliflower, finely chopped to rice-sized bits (use a food processor to save time)
  • ¼ cup water or low-sodium broth
  • 1 tbsp. reduced sodium soy sauce (or teriyaki sauce)
  • 2 green onions, sliced
  • A pinch of garlic powder and ginger to taste
  • Fresh cilantro or coriander leaf (optional)
  • Toasted nuts or sesame seeds (optional)


  1. In a large sauté pan, heat the oil over medium-high heat. Add the carrot, sauté for about 2 minutes, add the onion and cook covered for 3-5 minutes, stirring occasionally, until onions are soft and translucent.
  2. Stir in the cauliflower and ¼ cup water/broth. Reduce heat to medium, cover and cook for 5 minutes, stirring halfway way through cooking time.
  3. Stir in the soy sauce (or teriyaki sauce) and the green onions. Season with Perfect pinch Asian blend.
  4. Check for doneness. Don't overcook! The cauliflower should have a little texture, and not be mushy.


  • Pair with a high-quality protein (edamame/tofu, grilled chicken, scrambled eggs, or baked salmon) and a side of steamed broccoli or green peas.
  • A great replacement for traditional fried rice!
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