Stir Fry Ingredients: (amounts are for 2 servings)
2portobello mushroomsthinly sliced
1large red bell pepperthinly sliced
1large yellow bell pepperthinly sliced
1medium onioncut into 1/4s
3garlic clovesminced
handful of fresh basil leaves
olive oil or vegetable oil of choice
soy sauceto taste (if avoid wheat us a gluten-free brand)
Instructions
Cauliflower Rice Instructions:
Throughly clean the head of cauliflower and pat dry. Cut into florets and discard thick stalks. In a food processor pulse until you achieve small granules that resemble rice. OR using a box grater, grate the florets into rice like granules. Pour the riced cauliflower into a large bowl, then pour over enough boiled water to cover. Allow to sit for 4 minutes or until softened, then drain. Try to make sure nearly all of the liquid has drained off. Add a bit of oil to a pan and saute the drained cauliflower for a few minutes. Gently mix in some ground black pepper and sea salt, then set aside.
Stir Fry Instructions:
Heat the oil, and once warm cook onions until soft and translucent. Add the peppers, mushrooms and garlic, cook until the vegetables begin to soften or to desired tenderness. Add a splash or as much soy sauce as desired, then add the basil leaves. Cook for another few minutes.
To Serve:
Serve the stir fried vegetables over the rice and enjoy!
Notes
If you have leftover riced cauliflower you might want to turn it into fried rice. Give Tania's recipe a try, it's great. Low Carb Rice by My Kitchen Stories