Fried Cauliflower Rice in Thai Style
(Available only in Chinese)
Ingredients: (To serve 1)
| Cauliflower (crushed) | 150 g |
| Green pepper (chopped) | 1 piece |
| Mixed mushrooms (sliced) | 50 g |
Seasonings:
| Olive oil | ¾ teaspoon |
| Salt | ⅛ teaspoon |
| Broth | 2 tablespoons |
| Pesto | 1 teaspoon |
| Cumin | 1 teaspoon |
| Lemon zest | 1 teaspoon |
| Black pepper | moderate |
| Paprika | moderate |
| Chili flakes | moderate |
Decoration:
| Pine nuts | some |
Cooking Method:
| 1. | Heat the wok and pour in the olive oil. Add the green pepper and the mixed mushrooms. Sauté until aromatic. |
| 2. | Add the cauliflower, then add broth, pesto, cumin, salt, lemon zest, black pepper, paprika and chili flakes. Sauté until the ingredients are cooked. |
| 3. | Decorate with pine nuts. |
Per serving:
| Energy(kcal) | 198 |
| Carbohydrate(g) | 24 |
| Protein(g) | 8 |
| Fat(g) | 11 |
| Sugar(g) | 7 |
| Sodium(mg) | 365 |
The energy and nutrient content is estimated according to the information compiled by the Centre for Food Safety under the Food and Environmental Hygiene Department, and the Nutrient Data Laboratory under the U.S. Department of Agriculture. Values are for reference only.
This recipe is provided by Eagle & Sparrow Music Café.
