When you’ve had a long day and don’t feel like cooking but still want to eat a vegetable or two, this is my answer for you! It’s also a great recipe to prep on a Sunday night for the week.
Total Time
20min
5.0
1 Rating
Author: Dada Eats
Servings:
2
Ingredients
•
1
lb
Frozen Cauliflower Rice
or Fresh Cauliflower Rice
•
1/2
White Onion
, diced
•
3
cloves
Garlic
, sliced
•
1/2
cup
Diced klein gewürfelt Tärnad diced cortado en cubos
Carrots
•
4
Tbsp
Chopped gehackt Hackad chopped picados
Scallions
•
3
Tbsp
Soy Sauce
or Tamari or Coconut Aminos
•
2
Eggland's Best Classic Eggs
•
1/2
tsp
Ground Turmeric
•
1/2
tsp
Cayenne Pepper
•
1/2
tsp
Ground Cumin
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
handful
Fresh Spinach
(optional)
•
to taste
Hummus
(optional)
•
to taste
Fresh Cilantro
or Fresh Parsley
Cooking Instructions
1.
Sauté Garlic (3 clove) and White Onion (1/2) over medium heat, until both have browned and onion is translucent.
2.
Add Ground Turmeric (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Cayenne Pepper (1/2 teaspoon), Salt (to taste), and Ground Black Pepper (to taste).
3.
Add Carrot (1/2 cup) and Scallion (1/4 cup). Sauté, cover, and cook until carrots are tender.
4.
Add Frozen Cauliflower Rice (16 ounce) and cook until it’s tender.
5.
Season to taste – you can add more cayenne here if you’d like it to be spicier.
6.
Add Soy Sauce (3 tablespoon) and cook for 5 minutes.
7.
Whisk Egg (2) together with Salt (to taste) and Ground Black Pepper (to taste) and add them to cauliflower rice. Stir-fry until eggs have cooked through.
8.
Add a handful of Fresh Spinach (1 handful) and cook until it wilts, then remove from heat.
9.
Plate with Hummus (to taste) and garnish with Fresh Cilantro (to taste).
Nutrition Per Serving
CALORIES
201
FAT
5.0 g
PROTEIN
12.6 g
CARBS
23.8 g
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