Salteado de arroz de coliflor con edamame

Ingredientes

• 1 1/2 cups cauliflower rice
• 1/4 cup onion
• 1/4 cup bell pepper
• 1/2 cup kale
• 1/2 cup broccoli
• 1/2 cup corn
• 3/4 cup edamame
• 1 tsp. sesame oil
• 1 clove garlic
• 2 Tbsp. soy sauce
• 1 tsp. sriracha

Preparación

1. 1

   Microwave the frozen cauliflower rice per package instructions.

2. 2

   While cauliflower rice is cooking, open and drain can of corn and heat 2 tsp. sesame oil in a large nonstick skillet over medium-high heat.

3. 3

   Add ½ cup diced red onion, ½ cup diced red bell pepper, and 2 cloves minced garlic to skillet, cooking just until vegetables have softened (about 5 minutes).

4. 4

   Increase to high heat and add 3 cups cauliflower rice, 1 cup kale, 1 cup chopped broccoli, 1 cup corn, 1½ cups edamame, and ¼ cup soy sauce to skillet.

5. 5

   Stir-fry vegetables over high heat for an additional 10 minutes, stirring constantly to keep from burning.

6. 6

   Divide stir-fry into 2 large storage containers and refrigerate. When ready to eat, drizzle with 1 tsp. sriracha.