Mushroom Cauliflower Rice Stir-Fry (Print Version)
# Ingredients:
→ Veggie Mix (Fresh & Frozen)
01 -
2 big handfuls of fresh spinach
02 -
10 oz of frozen cauliflower rice
03 -
Half a cup of finely chopped onions
04 -
A couple of garlic cloves, minced
05 -
3 cups of sliced mushrooms
→ Kitchen Basics
06 -
1 tablespoon of olive oil
07 -
Soy sauce, 1 tablespoon or more if you like extra
# Instructions:
01 -
Take that frozen cauliflower rice and cook it like the package says. You want it soft but not mushy—just a little firmness is great.
02 -
Pour olive oil into a big pan and heat it up until shimmering. Toss in those onions and let them cook until they're nice and see-through, smelling amazing.
03 -
Throw in the mushroom slices. Let them sit and sizzle until the color turns golden, and all those rich flavors come out.
04 -
Pop in your minced garlic. Give it a quick mix and cook it just long enough to release the fragrance—don't let it get too dark!
05 -
Toss the cauliflower rice into the pan. Drizzle soy sauce over it and stir until everything looks well-coated and tasty.
06 -
Pile spinach on top, and gently work it into the hot rice. Wait a moment for it to wilt and brighten up the dish.
# Notes:
01 -
A lighter, carb-friendly take on stir-fried rice with an Asian twist.
02 -
Customize by adding extra veggies or your fave protein to bulk it up.