This is one of those recipes you want in your back pocket for days when you need something on the table fast and you’d prefer it to be healthy, satisfying, and pretty if at all possible.
Easy weeknight cauliflower rice stir-fry to the rescue!
Origin of Stir Frying
It’s thought that the cooking method of stir frying originated in China. Traditionally, stir fries are cooked in a wok with a small amount of hot oil and continuously stirred. But since we don’t have a wok (and chances are you don’t either), we used a cast iron skillet for this recipe.
You can take a deeper dive into the history of stir frying here.
How to Make Cauliflower Rice Stir-Fry
This easy, versatile, 30-minute recipe starts with my favorite rice substitute: cauliflower!
It’s neutral in flavor, marries well with so many dishes, is full of fiber, and adds even more plant-based goodness to this dish. There’s nothing wrong with rice, by the way (let me make that clear!). But some days you just need more vegetables in your life. (Raise hand if this is you, or am I the only one?)
The sauce is vibrant, flavorful, and made of ingredients you likely have on hand right now like almond butter, maple syrup, lime juice, coconut aminos (or tamari or soy sauce), and chili garlic (or hot) sauce.
The beauty of this recipe is you can use whatever vegetables you have on hand. I went with green beans, bell pepper, cabbage, and green onion. But, really, the options are endless.