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!
Table of Contents
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.
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.
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 1/2 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.
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.
Vegetable Stir Fry With Cauliflower Rice And Kale (w/ Trader Joe’s Brand) Recipe | Sip Bite Go
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 1/2 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.
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