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Riced cauliflower stir-fry with chicken and vegetables
Riced cauliflower stir-fry with chicken and vegetables

Riced cauliflower stir-fry with chicken and vegetables

Portions 2
Preparation Time
Cooking Time

Ingredients

  • 2 tsp (10 ml) vegetable oil
  • 1 tsp (5 ml) sesame oil
  • 1 clove garlic, chopped
  • ½ tbsp (7 ml) freshly chopped ginger
  • 1 ½ cup (375 ml) cooked deboned chicken chopped
  • 1 bag (340 g) Arctic Gardens Riced Cauliflower with vegetables
  • 2 tbsp (30 ml) soy sauce
  • 1 egg
  • 1 green onion, chopped
  • 2 tbsp (30 ml) freshly chopped cilantro

Preparation

  1. In a wok, heat the oils over medium-high heat.
  2. Brown chicken with garlic and ginger for 2 minutes.
  3. Add the vegetable rice cauliflower and sauté 5 minutes to thaw.
  4. Add the soy sauce and stir.
  5. In a bowl, beat the egg with a fork.
  6. Remove the center of the wok by pushing the food on its side and pour the egg in the center. Cook 1 minute and stir like scrambled eggs.
  7. Mix with the ingredients of the wok.
  8. Add the green onion and coriander

 

Nutrition Facts (per serving):

Calories: 347

Protein:  27 g

Fat:    19 g

Sugar : 7g

Fibre:   5 g

Sodium: 671 mg

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