10 Minute Healthy Cauliflower Rice
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes. Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Heat remaining 1 tablespoon vegetable 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. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes. 1 tablespoon sesame oil. 1 tablespoon freshly grated ginger. 1/4 teaspoon white pepper. 1 onion, diced. 1/2 cup frozen corn. 1/2 cup frozen peas. 1/2 teaspoon sesame seeds. 24 ounces cauliflower florets* 2 tablespoons reduced sodium soy sauce 1 tablespoon sesame oil 1 tablespoon freshly grated ginger 1/4 teaspoon white pepper 2 tablespoons vegetable oil, divided 2 large eggs, beaten 2 cloves garlic, minced 1 onion, diced 6 ounces broccoli florets, chopped 2 carrots, peeled and grated 1/2 cup frozen corn 1/2 cup frozen peas 2 green onions, thinly sliced 1/2 teaspoon sesame seeds
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