top of page

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Cauliflower rice.jpg

Cauliflower Fried Rice

Frame (7).png

Total time: 25 minutes

Frame (7).png

Serves 4

Vector (8).png

7.5 grams of fibre per serving

INGREDIENTS

UTENSILS

Food processor, Measuring cups, Measuring spoons, Wok, Saucepan

INSTRUCTIONS

1.

Soak the dried Shiitake mushroom in hot water for 1 hour or until softened. Slice them thinly. Set aside.  

2.

Dry toast cauliflower florets until crispy. 

3.

Place half of the florets into a food processor and pulse about 20 times until they are broken into tiny pieces. Remove from the food processor and repeat with the other half of the florets. 

4.

Heat the canola oil in a wok over medium heat. Stir fry garlic, onion, scallion, carrot, and bell peppers until slightly softened. 

5.

Add the cauliflower rice, Shiitake mushrooms and shoyu. Mix well. 

6.

Stir fry for 2 minutes or until the cauliflower rice has softened. 

7.

Add ground pepper and salt to taste.

8.

On the side, poach an egg and serve it on the cauliflower rice. 

NUTRITION INFORMATION (PER SERVING)

Frame (8).png

Energy (kcal)

148

Group 1629.png

Carbs (g)

19.3

Frame (9).png

Proteins (g)

7.4

Group 1630.png

Fats (g)

6.0

Vector (8).png

Fibre (g)

7.5

bottom of page