Kale Cauliflower Rice Stir-Fry

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This gluten-free, grain-free, soy-free Kale Cauliflower Rice Stir-Fry recipe is full of all the flavors! Think garlic and ginger, kale and coconut aminos, green onions and cauliflower. So delicious for dinner, date night in, OR as leftovers during the workweek! {Paleo}

I don’t know about you, but I’m a sucker for a good stir-fry. And this Kale Cauliflower Rice Stir-Fry recipe is SO satisfying. A little bit quirky but, oh, SO good!

Spiriteds, we are going to get our flavors on with:

• Fresh garlic and ginger (SIGN ME UP)
• Cauliflower and coconut oil with a pinch of sea salt (DO NOT UNDERESTIMATE JUST HOW GOOD THIS TRIO IS) 
• Coconut aminos (nearly IMPOSSIBLE to add too much)
• Kale (be nice to kale because it is pure MAGIC in this recipe)

Basically, we’re just going to throw all the good flavors into this one recipe and call it a WIN. Because that’s exactly what it is. I would love to take credit for the inspiration behind this utter deliciousness, but that would be an utter lie. So let me just say I found Ali’s Ginger Kale Fried Rice recipe on Gimme Some Oven and made several adjustments for our family’s dietary needs.

And now we have this savory and slightly sweet stir-fry dinner recipe that also happens to be soy-free.

Kale Cauliflower Rice Stir-Fry is perfect for dinnertime, date night, or weekday lunches. It’s where it’s at, Spiriteds. And the leftovers are DIVINE. 

So grab your sauté pan, and let’s get our stir fry ON!!!

Kale Cauliflower Rice Stir-Fry is

• Paleo
• Grain-free and gluten-free
• Soy-free and dairy-free
• Sweet and savory and a little bit earthy

Kale Cauliflower Rice Stir-Fry ingredients

Below are the ingredients for Kale Cauliflower Rice Stir-Fry

• Coconut oil and sea salt. This duo when matched with cauliflower is the stuff dreams are made of.
• Fresh garlic and fresh ginger. Minced or pressed.
• Carrots. We threw these in for added crunch! You can sub another crunchy veggie, if desired.
• Cauliflower. Finely chopped into pieces that resemble rice granules. Use a small food chopper or a food processor for this step, so your work is done faster. If you have a small food chopper, then you can learn more about How to Make Cauliflower Rice.
• Water chestnuts. These crunchy rounds absorb the flavors so that each bite is one big reward!
• Coconut aminos. If you haven’t tried coconut aminos before, then you simply must. You can order it online or check local stores. Please keep in mind, though, coconut aminos are NOT the same as liquid aminos.
• Eggs. Add three to the recipe.
• Kale. Once the ribs and stems are removed, roughly chop the kale leaves. You want the pieces small enough to fit on a fork for that perfect bite. I have made this recipe using fresh bunches of kale and prepackaged kale, and both work just fine!
• Green onion. I feel like no stir-fry recipe is complete without green onions. So, they’re here, and they’re delicious.
• Coarse black pepper. Garnish with black pepper and more sea salt, as desired. 

How to make Kale Cauliflower Rice Stir-Fry

1. To a large sauté pan, combine the coconut oil, garlic, ginger, baby carrots, and sea salt. Sauté for about 2-3 minutes. Then stir in the cauliflower rice and cook for about 4-5 minutes.
2. Next, add the water chestnuts followed by the coconut aminos and stir until the rice is evenly coated.
3. Then crack three eggs over the stir-fry and gently fold the eggs in. Let everything cook for about 3-5 minutes.
4. Now fold in the chopped kale and green onions. At first the kale will likely overpower the pan, but it will shrink down in size as it cooks.
5. Once the kale has softened and turned a deep green, remove the pan from the heat and serve.
6. Season to taste with sea salt and black pepper and add more coconut aminos, if desired. Refrigerate leftovers for up to two days.

Side note: An alternative in Step 3, if you have the room in your pan, is to push the stir-fry to one side and scramble the three eggs in the now open space. Once the eggs are scrambled, gently recombine them with the stir-fry and continue on to Step 4 as written. The method written in the steps above is great for smaller pans or if the stir-fry is cooking especially hot. The method mentioned here is great for extra texture, especially if you have enough room in your pan to work.

Recipe tips and tricks

• If you want to use pre-riced cauliflower then select fresh (rather than frozen). Frozen cauliflower rice may get watery as it thaws, turning your stir-fry mushy. If you select fresh cauliflower rice (homemade or prepackaged) and it still turns out watery, then let it cook a little longer when it’s first added to the sauté pan.
• Once the kale is added, keep an eye on it. This leafy green will go from rough and bitter to soft and mushy in a matter of minutes. You want your kale somewhere in between.
• Adjust the ingredients as desired. If you like more ginger, then add more ginger. If you love garlic like you’re perpetually preparing for a vampire invasion, then add more garlic. You can never go wrong in flavor with a little extra sea salt in your cauliflower. If you add more coconut aminos then you may need to let the cauliflower rice cook a little longer so the mixture has a chance to absorb the extra liquids.

More soy-free recipes to enjoy!

If you love soy-free stir-fry recipes then you’ll love these!

• Cauliflower Turmeric Stir-Fry
• Grain-Free Cauliflower Stir-Fry
• Paleo Egg Roll Bowl
• Veggie Quinoa Stir-Fry

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Kale Cauliflower Rice Stir-Fry

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This gluten-free, grain-free, soy-free Kale Cauliflower Rice Stir-Fry recipe is full of all the flavors! Think garlic and ginger, kale and coconut aminos, green onions and cauliflower. So delicious for date night in OR as leftovers during the workweek! {Paleo}

• Author: Spirited and then Some
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Dishes
• Method: Stir-Fry
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 3 tablespoons coconut oil
• 1/4 – 1/2 teaspoon sea salt
• 3 cloves garlic, pressed
• 1–2 tablespoons fresh ginger, pressed or minced
• 1 cup baby carrots, chopped
• 5 cups cauliflower rice
• 16 ounces water chestnuts
• 1/2 cup coconut aminos
• 3 eggs, whisked
• 4 cups kale, roughly chopped with stems and spines removed
• 1/2 cup green onions, thinly sliced, divided
• Coarse black pepper, for garnishing
• Additional sea salt, to taste

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Instructions

1. To a large sauté pan, combine the coconut oil, garlic, ginger, baby carrots, and sea salt. Sauté for about 2-3 minutes. Then stir in the cauliflower rice and cook for about 4-5 minutes.
2. Next, add the water chestnuts followed by the coconut aminos and stir until the rice is evenly coated.
3. Then crack three eggs over the stir-fry and gently fold the eggs in. Let everything cook for about 3-5 minutes. 
4. Now fold in the chopped kale and green onions. At first the kale will likely overpower the pan, but it will shrink down in size as it cooks.
5. Once the kale has softened and turned a deep green, remove the pan from the heat and serve.
6. Season to taste with sea salt and black pepper and add more coconut aminos, if desired. Refrigerate leftovers for up to two days.

Notes

• An alternative in Step 3, if you have the room in your pan, is to push the stir-fry to one side and scramble the three eggs in the now open space. Once the eggs are scrambled, gently recombine them with the stir-fry and continue on to Step 4 as written. The method written in the steps above is great for smaller pans or if the stir-fry is cooking especially hot. The method mentioned here is great for extra texture, especially if you have enough room in your pan to work.
• If you want to use pre-riced cauliflower then select fresh (rather than frozen). Frozen cauliflower rice may get watery as it thaws, turning your stir-fry mushy. If you select fresh cauliflower rice (homemade or prepackaged) and it still turns out watery, then let it cook a little longer when it’s first added to the sauté pan. 
• Once the kale is added, keep an eye on it. This leafy green will go from rough and bitter to soft and mushy in a matter of minutes. You want your kale somewhere in between.
• Adjust the ingredients as desired. If you add more coconut aminos then you may need to let the cauliflower rice cook a little longer so the mixture has a chance to absorb the extra liquids.
• If you have leftover kale pieces, turn them into Kale Chips!