Cauliflower Rice Stir-Fry

Cauliflower Rice Stir-Fry

A quick and flavorful stir-fry recipe using expired but safe-to-consume frozen cauliflower rice.

10
Prep Time (min)
15
Cook Time (min)
25
Total Time (min)
2
Servings

Ingredients

  • 2 cups expired frozen cauliflower rice
  • 2 tablespoons vegetable oil
  • 1 bell pepper, thinly sliced
  • 1 small zucchini, diced
  • 1 cup broccoli florets
  • 1/2 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chopped fresh cilantro (for garnish)
Difficulty:Medium
Tags:
expired-food-recipefood-waste-reduction

Instructions

1

Heat the vegetable oil in a large skillet or wok over high heat.

2

Add the bell pepper, zucchini, broccoli, mushrooms, and garlic. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.

3

Push the vegetables to one side of the skillet and add the expired frozen cauliflower rice to the empty space. Stir-fry for 3-4 minutes, or until heated through.

4

In a small bowl, whisk together the soy sauce, oyster sauce (if using), cornstarch mixture, and red pepper flakes (if using).

5

Pour the sauce over the cauliflower rice and vegetable mixture. Stir well to coat everything evenly.

6

Cook for an additional 2 minutes, or until the sauce thickens and coats the ingredients.

7

Remove from heat and garnish with chopped cilantro.

8

Serve hot and enjoy!

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