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Cauliflower Fried Rice

What you'll need:

• 1 head large (6-7Raw Cauliflower
• 1 medium (approx 2-3/4” long, 2-1/2 dia.) Sweet, raw Red bell pepper
• 100 grams Sweet, raw Yellow peppers
• 100 grams Tesco Orange Bell Pepper
• 1 tbsp Spices, ground Ginger
• 2 cloves, minced Raw Garlic
• 5 medium (4-1/8” long) Spring onions or scallions (includes tops and bulb), raw Scallions
• 33 1/3 grams Raw, Cashews
• 1 tsp Spices, black Pepper 
• 2 tbsp Salad or cooking Olive oil
• 2 tbsp  Rice wine vinegar
• 2 tbsp Tomato Ketchup
• 4 tbsp Soy sauce
• 1 tsp  Orange juice
• 1/4 cup Plain, clean water Water
• 3 tsp Cornstarch


In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower as cooked a bit. It will not be cooked throughly, as you will add it later on with the other veggies. Take the cauliflower out into a large plate and set aside.

Add the diced peppers to the skillet. Cook for 3 minutes. Add the cauliflower back to the skillet and cook with the peppers stirring occasionally for another 5 minutes until the veggies are almost cooked through but not mushy. Add the garlic, ginger and cashews and cook further for 2 minutes. At this point add the sauce to the skillet and cook for 1 minute over high heat or until thickened. Add the spring onions and serve over cauliflower fried rice.


Protein: 8.9g • Carbs: 26.8g • Fat: 11.1g • Calories: 228 • Estimated Cost: $1.78

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