Healthy Cauliflower Fried Brown Rice
For Valentines day, instead of going out I made a healthier Chinese dinner. I took all of Jeremy and I’s favorites and lightened them up! I am sorry this post is late, but my cell phone had a hard time uploading these pictures. (my camera was dead)
The only downside of making Chinese food is the preparation time. It takes FOREVER. I should have started earlier, having everything ready to just throw in the oven. I learned my lesson for next time.
Ingredients:
4 cups cauliflower
1 cup vegetable broth
5 cups cooked brown rice prepared in water
2 eggs
1 tsp black pepper
1/2 tsp ground cinnamon
1 tbsp brown sugar
1 cup defrosted vegetable blend (peas, corn, green beans, carrots)
3 tbsp low sodium soy sauce
Preparation
- Steam cauliflower
- Chop cauliflower finely, using a blender or food processor.
- In a frying pan add vegetable broth and bring it to a light boil.
- Once broth has began to simmer add: cooked rice, cauliflower and vegetable blend.
- Once the rice mixture has soaked up the broth add: soy sauce pepper, cinnamon and brown sugar.
- Let the rice cook on low. (while egg cooks)
- While the rice is cooking, scramble up the egg in a separate pan.
- Add cooked egg to the rice mixture and stir. (ready to serve)
Makes 15 Servings
Serving Size : 1/2 Cup
Nutrition: 102 Calories, 1.6 g Fat, 209 g Sodium, 18 g Carbs, 3 g Fiber, 3.6 g Protein, 1.5 g Sugar
