Riced Vegetable Stir-Fry

Riced Vegetable Stir-Fry is a vibrant, low-carb dish that combines an array of fresh vegetables with riced cauliflower, creating a satisfying and nutritious meal. This dish is bursting with flavors and is perfect for a healthy dinner option.

Ingredients

• Cauliflower - 300 grams (riced)
• Bell pepper (red) - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce (low sodium) - 2 tablespoons
• Olive oil - 1 tablespoon
• Sesame oil - 1 teaspoon
• Ginger - 1 teaspoon, grated
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Begin by ricing the cauliflower using a food processor or box grater until it resembles rice grains.
2. In a large skillet or wok, heat olive oil over medium heat.
3. Add minced garlic and grated ginger to the skillet, sautéing for about 30 seconds until fragrant.
4. Introduce the diced bell pepper, julienned carrot, and diced zucchini to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
5. Add the riced cauliflower to the skillet, stirring to combine with the vegetables. Cook for an additional 4-5 minutes, stirring occasionally.
6. Pour in the soy sauce, sesame oil, salt, and black pepper. Stir well to ensure all ingredients are coated and heated through.
7. Finally, add the chopped green onion, mix well, and cook for another minute.
8. Serve hot and enjoy your healthy Riced Vegetable Stir-Fry!

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.4 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from a variety of vegetables.

Tags