After a lot of travel, all I really want is a bunch of vegetables to eat. But, I also don’t want to have to put too much effort in because I’m still catching up from travel. This delicious and fast stir fry is perfect for a night when you need a dinner quickly but you want it to be healthy, too.
Jump to Recipe
This recipe uses some shortcuts and those are key! I use frozen vegetables that are already cut up and is a standard stir fry mixture. Another ingredient to bulk it up is water chestnuts. They add a nice crunch for texture.
Stir Fry with Cauliflower rice to get more vegetables
This recipe will be using frozen shrimp, but you could use any protein you have. Sometimes, I like to throw in leftover meat and that’s one less thing I have to do.
Getting started
I start by measuring out my shrimp and putting them in a colander to thaw in the sink under cold water. While those are thawing, I get a pan on medium high heat with some cooking spray.
A stir fry with frozen vegetables will save you so much time and effort
Once that has heated up a bit, I put in the frozen vegetables and add a little soy sauce. I cover them up for a few minutes and let them steam.
While these are cooking down, I shell the shrimp and place them on a paper towel to dry out a little and put them to the side. I then add the water chestnuts to the pan with some more soy sauce. While this is going on, you should put the cauliflower rice in the microwave as directed.
Steam those veggies
I cover this up for another couple of minutes and then add the shrimp. A little more soy sauce and cover those puppies up. The steam cooks them very well and quickly. It only take 2-3 minutes. Keep checking on them!
Don’t cook the shrimp too long!
Once the shrimp turn pink, you are ready to eat. I like to start with a base of cauliflower rice and then pile on the stir fry and veggies. We like to add red pepper flakes for a little extra flavor. When I need to add more bulk, I will also cook some brown rice to mix with the cauliflower.
My kids don’t even notice the cauliflower rice when it’s mixed in. It’s a perfect way to sneak in more vegetables. Sometimes, we even get some frozen egg rolls and add them to the meal.
I have found this is the best way to add a hefty amount of vegetables to your meal. The kids like it, the hubby likes it and I’m sure you will too!
More Recipes You’ll Love
Greek Souvlaki Sheet Pan Dinner
Simple Chili That Anyone Can Make
Quick Shrimp and Cheddar Grits
Delicious and fast stir fry
Equipment
- Frying pan with cover (or you can use foil)
- Colander
Ingredients
- 1 bag Frozen stir fry vegetables
- 1 lb Frozen shrimp
- 2 cans Sliced water chestnuts
- 2 bags Frozen cauliflower rice
- Light soy sauce
- Cooking spray
Instructions
- Place shrimp in colander and begin to thaw in cold water
- Heat up pan over medium heat with cooking spray and add frozen vegetables and cover for 4-5 minutes stirring occasionally. Add a dash of soy sauce.
- Shell thawed shrimp and put on paper towel on plate
- Put cauliflower rice in the microwave based on the instructions on the bag
- Drain cans of water chestnuts and add to vegetable mixture. Add a little more soy sauce. Cover for a couple of minutes stirring occasionally.
- Add shrimp and cover for 2-3 minutes or until shrimp is pink and cooked through.
- Put riced cauliflower on plate, top with stir fry mixture.