Cauliflower Fried Rice
Ingredients
- 1 teaspoon avocado oil
- 175 g yellow onion, diced
- 4 cloves garlic, minced
- 350 g riced cauliflower (freezer section)
- 175 g carrots, thinly sliced (or shoe string)
- 175 g broccoli flowerets, cut into bite size pieces
- 125 g frozen green peas
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- Salt (or garlic salt) & pepper to taste
- Optional garnish (not included in macros): green onion, cilantro, sesame seeds, cashews, etc.
Instructions
In a large non-stick skillet, heat oil over medium heat. Add onion and sauté until translucent. Add garlic and cook stirring another 30 to 60 seconds. Add the cauliflower, carrots, broccoli and green peas to the skillet. Add a few tablespoons of water if need to steam and cook the vegetables. Once the veggies are tender crisp or have reached your desired "done-ness" add the salt, pepper, sesame oil and soy sauce. Stir to combine. Top with optional garnishes
This would be great served with a side of grilled chicken or other protein. Enjoy!
Notes
MFP Reference:
“Biceps After Babies Cauliflower Fried Rice”
Cal 130 P 6.3 g | C 22.6 g | F 2.8 g
PRO TIP: Serving size is 1/4 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the recipe in grams and subtract the weight of the pan and divide that by 4 to see how many grams one serving is.
Nutrition Information:
Yield:
4Serving Size:
4Amount Per Serving: Calories: 130Total Fat: 2.8gCarbohydrates: 22.6gProtein: 6.3g