🍜 Thai · Main · Easy difficulty · Vegan
High-Fibre Thai Chickpea Cauliflower Rice Stir-Fry
A high fibre cauliflower rice stir-fry with chickpea, lemongrass, ginger and chilli, Thai flavours and no gluten.
- Prep time
- 10 min
- Cook time
- 15 min
- Total time
- 25 min
- Servings
- 4
- Calories
- 423 kcal
- Protein
- 12 g
- Carbs
- 51 g
- Fat
- 19 g
- Course
- Main
About this Thai stir-fry
High-Fibre Thai Chickpea Cauliflower Rice Stir-Fry is a Thai main built around cans (800 g) chickpeas. It takes about 25 min from start to finish, 10 minutes of prep and 15 minutes of cooking, and serves 4.
Cooking method: stir-fry. Difficulty is rated easy. Vegan, and marked gluten-free in our data.
Good for: high fibre, under 25 minutes.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 2 cans (800 g) chickpeas, drained
- 1 large cauliflower, grated into rice-size pieces
- 1 cup red pepper, chopped
- 1 tbsp grated ginger
- Seasoning: lemongrass, ginger and chilli
- Sauce: 1 tbsp fish sauce (or tamari) and 1 tbsp lime juice
- 2 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Mix the sauce (1 tbsp fish sauce (or tamari) and 1 tbsp lime juice) with lemongrass, ginger and chilli to make a quick sauce.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 2. Heat a wok until very hot and sear the chickpea for 5 minutes; remove.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 3. Stir-fry the vegetables for 2 minutes.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 4. Add the cauliflower rice and stir-fry for 4 minutes until just tender, not mushy.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Return the chickpea, add the sauce and toss for 1 minute.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 6. Finish with Thai basil and lime wedges.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Add a tablespoon of ground flax or chia for extra fibre.
Equipment you will need
- Wok or large frying pan
- Spatula
- Small bowl for sauce
Nutrition per serving
Estimated per serving: 423 kcal, 12 g protein, 51 g carbohydrate and 19 g fat. Roughly 11% of the energy comes from protein, 48% from carbohydrate and 40% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook High-Fibre Thai Chickpea Cauliflower Rice Stir-Fry
Substitutions and variations
- Use tamari for a gluten-free version of soy sauce.
- Swap the protein for tofu or mushrooms; press tofu first so it browns instead of steaming.
- Add vegetables in order of how long they take to cook, hardest first.
Frequently asked questions about High-Fibre Thai Chickpea Cauliflower Rice Stir-Fry
How long does High-Fibre Thai Chickpea Cauliflower Rice Stir-Fry take to make?
It takes about 25 min in total: 10 minutes of prep and 15 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 423 kcal, with 12 g protein, 51 g carbohydrate and 19 g fat. These are estimates for the recipe's 4 servings.
Is High-Fibre Thai Chickpea Cauliflower Rice Stir-Fry gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.
How difficult is it to cook?
It is an easy recipe with simple steps and minimal timing pressure, so it suits beginners.
Can I make High-Fibre Thai Chickpea Cauliflower Rice Stir-Fry ahead or freeze it?
Store leftovers in airtight containers in the fridge for 3-4 days. Most baked and saucy dishes freeze well for up to 3 months, but avoid freezing crisp items and salads.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.