Kale Cauliflower Rice Stir-Fry

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}

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! Friends, 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)

Like, 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.

In the end we have a soy-free stir-fry recipe that also happens to be grain-free and ready for dinner OR date nights in. And even better? You can enjoy this gluten-free stir-fry recipe for a few days after you make it. 

Yay for leftovers. 

Sometimes stir-fry recipes have short shelf lives. But not this one. Even the kale pieces cooperate. And sometimes kale is persnickety. K-Hubs and I eat Kale Cauliflower Rice Stir-Fry cold as a weekday lunch situation. We don’t hate it. And by “don’t hate it” I mean we LOVE it. You can reheat your stir-fry, if you want to, but be careful not to over-cook it.

Dinnertime, date night, or weekday lunches, Kale Cauliflower Rice Stir-Fry is where it’s at, friends. So grab your sauté pan, and let’s stir fry!!!

KALE CAULIFLOWER RICE STIR-FRY INGREDIENTS:

Below are the ingredients for Kale Cauliflower Rice Stir-Fry

• Kale. Leaves removed from stems and roughly chopped. You want the pieces small enough to fit on a fork for that perfect bite.
• Cauliflower. Finley chopped into pieces that resemble rice granules. I like to use a little food chopper for this step. You can also learn more about the process I use in the this How to Make Cauliflower Rice recipe.
• Coconut oil and sea salt. This duo matched with cauliflower is the stuff dreams are made of.
• Fresh garlic and fresh ginger. A little trick I use to mash up my fresh ginger is to use a garlic press. Sometimes the ginger will actually come through and that’s all I have to do. However, if the garlic press doesn’t work, then I add the garlic, too, Now, the garlic WILL come through, and will most likely bring the ginger with it. Otherwise, mince both and skip the press, especially if you don’t have one!
• Green onion. I feel like no stir-fry recipe is complete without green onions. So they’re here, and they’re delicious.
• Carrots. We threw these in for added crunch! You can sub another crunchy veggie, if desired.
• Coconut aminos. If you haven’t ever tried coconut aminos, then you simply must. I order mine online, although some health food stores carry it. Please keep in mind that coconut aminos are NOT the same as liquid aminos.
• Eggs. We’re going to scramble them here and then mix them in with the rest of the stir-fry.
• Coarse black pepper. For garnishing. 

HOW TO MAKE KALE CAULIFLOWER STIR-FRY:

1. In a large sauté pan, combine the coconut oil, ginger, garlic, and sea salt. Sauté for about 2-3 minutes.
2. Add in the cauliflower rice, baby carrots, and 1/4 cup green onions. Stir together and cook for about 4-5 minutes.
3. Next fold in the chopped kale. At first the kale will likely overpower the pan, but it will shrink down in size as it cooks. Pour in the coconut aminos and stir until the stir-fry is evenly covered.
4. Then push the stir-fry into one half of the pan. In the remaining half, scramble the two eggs. Once the eggs are cooked through, combine them with the rest of the stir-fry mixture.
5. Remove from heat and serve with remaining green onions. Season to taste with sea salt and black pepper. Add more coconut aminos, if desired.
6. Refrigerate leftovers for up to two days.

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

Take care of yourselves, friends. I’m glad you’re here. ❤️

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