Serve up a tasty, nutritious, low-carb meal in no time with this beginner-friendly recipe!
Cooking a tasty and nutritious dinner after a long day at work is a tall order. I used to just reach for a takeout menu, but that strategy doesn’t fit with the low-carb lifestyle my partner and I have embraced. This keto 15-minute stir-fry recipe taught me a better way!
I honestly couldn’t believe how quickly and easily this dish cooked up the first time I made it. I thought there was a lot more to stir-frying—some kind of special equipment or technique that would require lots of time and money to acquire. Nope! It all comes down to timing, as it turns out. I love how clearly and simply the directions walked me through every step.
The kicker is how delicious and satisfying this dish is. You get a little crunch from the water chestnuts, a meaty bite from the mushrooms, lots of savoriness from the garlic and green onions, a touch of sweetness from the baby corn, and deep umami from the soy sauce. Plus, the foundation of cauliflower rice is just as satisfying as a bed of regular rice! We now make this meal a couple times a week, sometimes tossing in leftover shredded chicken or pulled pork for added heft.
How to rice raw cauliflower in three easy steps
I don’t recommend using frozen cauliflower rice in this stir-fry. It’ll introduce a lot of water, which will cause steam and result in soggy veggies. Not ideal! Luckily, it’s super easy to transform fresh cauliflower into a low-carb rice substitute. You need two cups of riced cauliflower for this recipe, so start with about half a pound of raw cauliflower. Here’s how to do it:
- Remove the stem and green leaves, rinse with cold water, and cut the cauliflower into florets.
- Place the florets in a food processor. Pulse in short bursts until the florets break down into small, rice-sized pieces. Work in batches if needed to avoid overcrowding.
- If your cauliflower is moist, spread the rice on a clean kitchen towel and pat dry. This helps prevent a watery stir-fry.
How do I store leftovers?
Once your keto stir-fry has cooled completely, store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months, though the texture of the veggies may soften. Thaw overnight in the fridge. Reheat in a skillet over medium-high heat with a splash of oil, stirring often until heated through
Similar recipes to try
Hungry for more low-carb dishes that feature cauliflower rice? Check out this recipe for Creamy Keto Cauliflower Rice, which is a perfect side dish for everything from meat loaf to hearty stews. In the mood for takeout? Skip the excess salt and make your own delicious Keto Stir-Fried Cauliflower Rice instead. You can even make sushi with cauliflower rice. Our Keto Sushi Recipe will show you how!
Keto 15-Minute Stir-Fry
Ingredients
- 2 tablespoons sesame oil
- 2 cloves garlic minced or pressed
- 2 green onions thinly sliced
- 1/2 cup mushrooms sliced
- 1 can whole baby corn (15 ounces) drained, optional
- 1 can water chestnuts (5 ounces) drained
- 2 cups cauliflower rice
- 1 egg whisked
- 1/4 cup soy sauce or coconut aminos for gluten-free, plus more, to taste
Instructions
- Add the sesame oil to a large skillet over medium-high heat. Let it heat up until ripples begin to form or a splash of water sizzles off.
- Add the garlic and green onions to the skillet and sauté until fragrant, about 1-2 minutes.
- Add the mushrooms, baby corn, and water chestnuts. Sauté until heated through and the mushrooms begin to soften and change color, about another 2-3 minutes.
- Add the cauliflower rice and cook until tender-crisp, about 3-4 minutes.
- Make a well in the center of the rice and pour the whisked egg into it. Scramble it quickly and then stir to incorporate it into the other ingredients.
- Add the soy sauce and toss to coat. Taste and adjust the seasoning to your liking.
- Serve immediately.
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