This is an excellent, Low Carb alternative to the traditional Fried Rice
While riced cauliflower is cooking, heat olive oil in a large skillet over medium high heat. Add eggs and swirl to coat the bottom of the pan. Cook until eggs are firm and set, about 1 to 2 minutes. Transfer eggs to a cutting board and set aside.
Add garlic and ginger to the same skillet, cook for 1 minute. Add carrots, peas and onions and cook until onions soften and start to brown, about 3 minutes. Add teriyaki sauce, sesame oil and seasoning packet. Stir until well combined. Add bean sprouts and stir in riced cauliflower. Heat through. Return eggs to mixture; stir and serve.
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Serving Size: 1 Serving (160g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 133 | ||
Calories from Fat: 65 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 84.5mg | 3 % | |
Potassium 290.2mg | 8 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 7.5g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 133
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