Riced cauliflower stir-fry with chicken and vegetables
Portions
2Preparation 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 (500 g) Arctic Gardens Riced Cauliflower
- 1/2 cup (125 ml) Arctic Gardens Small Peas
- 3 tbsp (45 ml) soy sauce
- 1 egg
- 1 green onion, chopped
-
2 tbsp (30 ml) freshly chopped cilantro
Preparation
- In a wok, heat the oils over medium-high heat.
- Brown chicken with garlic and ginger for 2 minutes.
- Add the vegetable rice cauliflower and sauté 5 minutes to thaw.
- Add the soy sauce and stir.
- In a bowl, beat the egg with a fork.
- 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.
- Mix with the ingredients of the wok.
- 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
