Get the Recipe: Sausage Stir Fry
This sausage stir fry is quick and easy to make! It packs a lot of flavor. This one skillet meal is healthy, packed with veggies, and great for meal prep.
Ingredients
- 1 tbsp olive oil
- 2 fully cooked sausage links, sliced
- 1 tsp minced garlic
- 2 cups broccoli
- 2 large carrots
- 2 tbsp coconut aminos
- 2 cups cauliflower rice
Instructions
- First, add olive oil to a large skillet over medium heat. Once oil is hot, add in sliced sausage links.
- Cook sausage for 2 to 3 minutes on each side. Then remove sausage to a plate.
- Add garlic, broccoli florets and sliced carrots to the skillet over medium heat. Add a drizzle of oil if needed.
- Meanwhile, add cauliflower rice and a drizzle of olive oil to a separate skillet over low heat. Cook for 10 to 12 minutes or until warmed through. Stir occasionally.
- Cook veggies for 10 to 12 minutes or until carrots have softened, stirring occasionally. Add sausage back into skillet.
- Next, pour in coconut aminos. Bring to a light boil. Boil for 2 to 3 minutes or until sauce has thickened.
- Finally, serve sausage and veggies over cauliflower rice.
Notes
- Any type of sausage works. Keep in mind that the coconut aminos will give this stir fry an Asian flair.
- Feel free to add in veggies of choice. Other great ideas include mushrooms, snow peas, Bok Choy, and onions.
- Coconut aminos is the soy free and gluten free version of soy sauce. If desired, soy sauce can be used for a non gluten free option.
- Cook until carrots are tender.
- Add more olive oil to the pan if needed. The pan should never be dry.
- If not Whole30, a drizzle of honey does wonders in this dish!
- For a higher carb option, serve over rice.
- Store leftovers in the fridge for up to 3 days.
Calories: 236kcal, Carbohydrates: 23g, Protein: 9g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 587mg, Potassium: 1017mg, Fiber: 7g, Sugar: 8g, Vitamin A: 10773IU, Vitamin C: 163mg, Calcium: 103mg, Iron: 2mg