This recipe was modified from one published in the July 14, 2014, issue of First magazine. You may mistake it for cooked rice if there weren’t any grated cauliflower in it. It’s great and healthy for you too!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons sesame oil
- 1 small onion, minced
- 1 cup sliced snow peas
- 1 cup asparagus, sliced diagonally
- ¼ cup grated carrot
- 1 head cauliflower, grated
- 1 ½ cups bean sprouts
- ¼ cup chopped scallions
- 1 tablespoon chicken bouillon granules
- 2 tablespoons chopped fresh parsley
- 1 tablespoon rice wine vinegar, or more to taste
Instructions
- Heat sesame oil in a skillet over medium heat. Stir in onion, snow peas, asparagus, and carrot. Cook, stirring occasionally, until tender, about 5 minutes.
- Increase heat to medium-high. Add grated cauliflower, bean sprouts, scallions, and chicken bouillon. Cook until heated through, about 6 minutes. Stir in parsley and rice wine vinegar.
- You can use 1 tablespoon dried parsley if you don’t have fresh.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 6 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 336 mg |
| Sugars | 8 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is a light dish, as opposed to traditional fried rice, the bean sprouts give a nice fresh crunch.