Chickpea and cauliflower fried rice with a soft cooked egg
Finely chopped cauliflower makes a grain-free stand-in for rice in this protein-packed vegetarian stir-fry. We’ve loaded it with vegetables, like spring onions, peppers, and asparagus for an easy dinner that’s as colorful as it is delicious.
In your bag
- 2 organic eggs
- 1 to 2 spring onions
- 3 ounces asparagus
- 16 ounces cauliflower
- 1 red bell pepper
- ¼ cup sliced almonds
- ½ teaspoon kimchi chili flakes- optional
- 1 cup chickpeas
- Fried-rice sauce (tamari- mirin- rice wine vinegar)
Calories: 570, Protein: 21 g, Fiber: 12 g, Total Fat: 37 g, Monounsaturated Fat: 25 g, Polyunsaturated Fat: 4 g, Saturated Fat: 6 g, Cholesterol: 225 mg, Sodium: 770 mg, Carbohydrates: 40 g, Added Sugar: 3 g.