4 Serves
68 Mins
Heat the olive oil in a large wok over medium heat and add the finely chopped onion and garlic, sautéing until fragrant and translucent.
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ThaiVitamin K
47 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
175 µg / 400 µgCalcium
75 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
141 mg / 1,250 mgPotassium
938 mg / 4,700 mgSodium
473 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Add the cauliflower rice to the wok and toast it in the oil for several minutes until slightly golden and tender.
Pour in the vegetable broth, bring the mixture to a gentle boil, then reduce the heat to low.
Cover the wok and simmer the cauliflower rice until the liquid is absorbed and the texture is tender.
Remove from heat, season with salt to taste, and let the dish stand covered for 5 minutes before serving.
35
g10
g32
g
Cameroonian
Thai