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    Home » Recipes » Stir Fry Recipes » Vegetable Stir Fry with Cauliflower Rice and Kale

    Vegetable Stir Fry with Cauliflower Rice and Kale

    Published: May 28, 2021 · Modified: Sep 2, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Collage with images and text overlay of Vegetable Stir Fry With Cauliflower Rice And Kale Recipe.

    This broth based stir fry is a great WFH lunch or weeknight meal that is quick, easy, and packed with healthy veggies. For this recipe demonstration, I’m using Trader Joe’s Riced Cauliflower Stir Fry. You can make this vegetable stir fry with cauliflower rice, kale, and any other vegetables you’d like. Let’s make it!

    Packed with veggies, this healthy, home cooked cauliflower rice stir fry is completely satisfying.

    Table of Contents

    • Ingredients for Vegetable Sir Fry with Cauliflower Rice and Kale
    • How to Make Vegetable Sir Fry with Cauliflower Rice and Kale
    • Tips for using broth in stir fry recipes
    • Final Tips for making this stir fry with cauliflower rice
    • Are you a foodie, too?
    • More recipes using Trader Joe’s ingredients
    • Vegetable Stir Fry With Cauliflower Rice And Kale (w/ Trader Joe’s Brand) Recipe | Sip Bite Go

    Ingredients for Vegetable Sir Fry with Cauliflower Rice and Kale

    This simple vegetable stir fry is not only easy to make, but is light and healthy alternative to ordering in. All you need to do is add some veggies, vegetable broth and seasonings and you will have a nutrition packed meal.

    One Trader Joe’s Riced Cauliflower Stir Fry package lasts quite a few stir fry recipes.

    The cauliflower rice

    Use any frozen cauliflower rice as the base. You’ll see that I chose Trader Joe’s Riced Cauliflower Stir Fry which came with a few other veggies including corn.

    Have you tried all these exotic asian fruits?

    The fresh vegetables

    In this recipe, I use olive oil, carrots, asparagus, onion, cauliflower, corn, kale, avocado and vegetable broth. For seasoning you will want some thai basil to add a slightly asian flair.

    Kale lovers: see how to make this kale apple slaw.

    How to Make Vegetable Sir Fry with Cauliflower Rice and Kale

    Step 1. Pan fry the main vegetables for the stir fry. Add olive oil to a medium sized pan or wok on the stove on medium-high heat.

    Once olive oil is hot, add fresh vegetables: carrot, asparagus, onion, and cauliflower (regular – do not add the riced cauliflower yet). Also, do not add kale at this time. It is a thinner vegetable that cooks quickly, and will be added towards the end.

    Cook the vegetables for 3 minutes, stirring occasionally.

    Step 2. Add cauliflower rice and corn. In this particular demonstration, I used Trader Joe’s Riced Cauliflower Stir Fry, which comes with frozen corn, but you can use any cauliflower rice and just add the frozen corn.

    This particular variety of Trader Joe’s cauliflower rice has some vegetables like the frozen corn in it. If you’re using regular cauliflower rice, then this is the time to add frozen corn, too.

    Stir all the stir fry vegetables together for 1 minute.

    Step 3. Add vegetable broth to stir fry.

    Stir, turn the burner heat down to low, cover work or pan, and let simmer for about 5 minutes.

    You can check at the 3 or 4 minute mark, to make sure there is still a little liquid left in the pan. This will keep the food from sticking.

    If the water has dissolved, but the vegetables aren’t cooked through (and easily pierced by a fork) then add 1-2 tbsp more and cover until finished.

    Step 4. Uncover and add fresh chopped kale to cauliflower stir fry.

    Stir on low heat for about 1 minute, until liquid has dissolved.

    Plate and enjoy immediately, topped with fresh diced avocado and Thai basil.

    Doesn’t that look so delicious? It’s the type of meal that curbs hunger, gives you nutrients, but doesn’t make you feel stuffed after.

    Tips for using broth in stir fry recipes

    This recipe uses a simple vegetable broth stir fry sauce. It’s a lighter way to add flavor to a stir fry without sugar or a ton of extra salt. You can use any broth – chicken or beef broth would work just as well.

    Make vegetable broth from bouillon

    In this cooking demonstration, I used vegetable bouillon (which is so handy to have in the fridge for recipes on the fly). I mixed ½ tsp of vegetable bouillon with 4 oz water (half a cup), then used that as vegetable broth. 

    Broth substitution ideas

    Instead of broth, sometimes I’ll use a premade stir fry sauce, like Trader Joe’s teriyaki sauce. You can see an example in this Trader Joe’s Chicken Cilantro Mini Wontons stir fry recipe.

    If you don’t have broth, you could use 1 tbsp teriyaki sauce plus ½ cup of water.

    Want a creative way to use cauliflower rice? Check out this beef meatballs with cauliflower rice recipe!

    Final Tips for making this stir fry with cauliflower rice

    • Trader Joe’s Riced Cauliflower Stir Fry is what I used in this recipe, but you can use any cauliflower rice plain or frozen with mixed vegetables. I prefer to add it after the main raw vegetables have started to cook, because it cooks quickly since it’s smaller than the diced stir fry vegetables. 
    • Working with all frozen veggies? See my recipe for an easy stir fry with frozen vegetables. There are some specific details to pick up.
    • Meal prep stir frys for the week. On Mondays, I’ll make a work from home lunch stir fry, and dice up enough vegetables to have for the week. Then it’s easy to make this recipe on the fly, saving time prepping it.

    Are you a foodie, too?

    Leave a comment here or find me on Instagram @sipbitego to let me know what you think about this recipe. Want to make restaurant-style food at home? I’ll teach you how, with in-depth video guides on the Sip Bite Go channel.

    Check out this recipe for using leftover rice to make a veggie stir fry with rice.

    More recipes using Trader Joe’s ingredients

    Are you a Trader Joe’s enthusiast, too? I love planning grocery trips to Trader Joe’s. It’s almost like a vacation… strolling up and down the aisles to discover new things. When I come home, I’m inspired to develop new recipes.

    My best recipes using Trader Joe’s products end up here on Sip Bite Go…

    • Cauliflower Rice. Use it in place of bread crumbs in Hawaiian pineapple bbq meatballs and as a filling for cheesy Italian stuffed peppers. Also try it in a vegetable stir fry with cauliflower rice.
    • Ready Made Pizza Dough. I’m a huge fan of making pizza at home and have extensive information on how to use Trader Joe’s Pizza Dough.
    • Frozen Pizza Crust. Learn how to make frozen pizza crust taste amazing.
    • Everything But The Bagel Seasoning. This is super delicious on focaccia bread with Everything Bagel Seasoning.
    • Frozen Gyoza and Potstickers. These are great in frozen vegetable stir frys. See my guide to Trader Joe’s chicken cilantro mini wontons or Trader Joe’s vegetable gyoza.
    • Frozen Ravioli. Sometimes I just serve it with tomato sauce. Other times, I go a little nuts and make ravioli pizza with store bought Alfredo sauce.
    • Spice Kits. Did you know you can buy Trader Joe’s products online? This Trader Joe’s spice kit inspires so many recipes in my house.
    • Cheese. The cheese case at Trader Joe’s is undeniably amazing. Use it for potatoes gratin with frozen vegetables, this recipe for baked shells with ground beef, or in potato side dish recipes.

    See more of the best meals to make with Trader Joe’s ingredients and my full list of Trader Joe’s must haves.

    Closeup shot of vegetable stir fry with cauliflower rice and kale and avocado in a bowl.

    Vegetable Stir Fry With Cauliflower Rice And Kale (w/ Trader Joe’s Brand) Recipe | Sip Bite Go

    This broth based stir fry is a great WFH lunch or weeknight meal that is quick, easy, and packed with healthy veggies. For this recipe demonstration, I’m using Trader Joe’s Riced Cauliflower Stir Fry. You can make this vegetable stir fry with cauliflower rice, kale, and any other vegetables you’d like. Let’s make it!
    5 from 1 vote
    Print Pin Rate
    Course: Dinner, Entree, lunch
    Cuisine: American, Asian
    Diet: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    2 minutes
    Total Time: 22 minutes
    Servings: 1
    Calories: 553kcal
    Author: Jenna Passaro

    Equipment

    • frying pan

    Ingredients

    • 2 tsp olive oil
    • ½ cup carrot diced in 1” segments
    • 2 medium asparagus diced in 1” segments
    • 2 tbsp onion diced in 1” segments
    • ½ cup cauliflower florets
    • 2 tbsp corn frozen
    • 1 cup cauliflower rice frozen
    • ½ cup vegetable broth
    • 1 cup kale fresh, chopped
    • 1 small avocado diced
    • 1 tsp Thai basil fresh (optional)

    Instructions

    • Pan fry the main vegetables for the stir fry. Add olive oil to a medium sized pan or wok on the stove on medium-high heat. Once olive oil is hot, add fresh vegetables: carrot, asparagus, onion, and cauliflower (regular – do not add the riced cauliflower yet). Do not add kale at this time. It is a thinner vegetable that cooks quickly, and will be added towards the end. Cook the vegetables for 3 minutes, stirring occasionally.
    • Add cauliflower rice and corn. In this particular demonstration, I used Trader Joe’s Riced Cauliflower Stir Fry, which comes with frozen corn, but you can use any cauliflower rice and just add the frozen corn. This particular variety of Trader Joe’s cauliflower rice has some vegetables like the frozen corn in it. Otherwise, add corn at this time. Stir all the stir fry vegetables together for 1 minute.
    • Add vegetable broth. Stir, turn the burner heat down to low, cover work or pan, and let simmer for about 5 minutes. You can check at the 3 or 4 minute mark, to make sure there is still a little liquid left in the pan. This will keep the food from sticking. If the water has dissolved, add 1-2 tbsp more and cover until finished.
    • Uncover and add fresh chopped kale to cauliflower stir fry. Stir on low heat for about 1 minute, until liquid has dissolved. Plate and enjoy immediately, topped with fresh diced avocado and Thai basil.

    Video

    Notes

    • Trader Joe’s Riced Cauliflower Stir Fry is what I used in this recipe, but you can use any cauliflower rice plain or frozen with mixed vegetables. I prefer to add it after the main raw vegetables have started to cook, because it cooks quickly since it’s smaller than the diced stir fry vegetables. 
    • This recipe uses a simple vegetable broth stir fry sauce. It’s light and easy. See the note below for how to use a premade stir fry sauce, like Trader Joe’s teriyaki sauce. I use it all the time, like in this Trader Joe’s Chicken Cilantro Mini Wontons stir fry recipe. 
    • You can make vegetable broth from bouillon. In this cooking demonstration, I used vegetable bouillon (which is so handy to have in the fridge for recipes on the fly). I mixed ½ tsp of vegetable bouillon with 4 oz water (half a cup), then used that as vegetable broth. 
    • Broth substitutions. You can use any broth – chicken or beef broth would work just as well. If you don’t have broth, you could use 1 tbsp teriyaki sauce plus ½ cup of water.
    • Working with all frozen veggies? See my recipe for an easy stir fry with frozen vegetables. There are some specific details to pick up.
    • Meal prep stir frys for the week. On Mondays, I’ll make a work from home lunch stir fry, and dice up enough vegetables to have for the week. Then it’s easy to make this recipe on the fly, saving time prepping it. 
    See the recipe video for cauliflower rice stirfry.

    Nutrition

    Calories: 553kcal | Carbohydrates: 50g | Protein: 13g | Fat: 39g | Saturated Fat: 6g | Sodium: 619mg | Potassium: 2296mg | Fiber: 21g | Sugar: 12g | Vitamin A: 18270IU | Vitamin C: 210mg | Calcium: 206mg | Iron: 4mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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