Cauliflower rice is a high-fiber, low-carb alternative to real rice that's also packed with a number of antioxidants and vitamins. It's an incredibly simple dish, which is always a good sign for a food's nutrition.
10-15 min cooking
Serves 4
Calories per serving 253
INGREDIENTS:
1 medium cauliflower
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1/4 teaspoon white/ black pepper
2 tablespoons olive oil or ghee
2 large eggs, beaten
2 cloves garlic, minced
1 chipped onion
170g of chopped broccoli florets
1-2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
2 spring onions, thinly sliced
1/2 teaspoon sesame seeds
Method
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
In a small bowl, whisk together soy sauce, sesame oil, ginger and pepper; set aside.
Heat 1 tablespoon olive oil or ghee in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
Heat remaining 1 tablespoon ghee oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower, eggs, spring onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
Serve hot
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