Mushroom Cauliflower Rice Stir Fry Bowl

I’ve been asked by my vegan friends to share a vegan recipe. It was perfect timing when Fullgreen sent me this cauliflower rice to try. It comes in a variety of flavours and the portobello mushroom flavour pairs so well with a veggie stir fry.

Packed full of mange tout, mini corn, edamame beans and chilli this stir fry bowl is full of asian flavour. The addition of the mushroom cauliflower rice compliments it perfectly and you can whip it up in minutes. What’s more it’s low carb and gluten free, made of 100% veggies and no preservatives.

Serves 1 as a meal or 2 as a snack

Ingredients

Tablespoon olive oil

1/2 a carrot – cut into matchsticks

Handful of mange tout – cut into halves

1/2 cup broad beans, edamame beans and peas (mixed)

3 mini sweetcorn – cut into half

1 tenderstem broccoli floret – chopped small

1 spring onion – chopped

1/2 a red chilli plus extra to serve if desired

2cm piece of fresh ginger – grated

2 large cloves garlic – minced

1 tablespoon ketjap manis

1/2 teaspoon salt

1/4 teaspoon cracked black pepper

Juice of 1/2 a lime

Pack of Fullgreen portobello mushroom cauliflower rice

Method

Once you’ve chopped your veg heat a pan with your olive oil.

Firstly add your carrot matchsticks to the pan as they take a little longer. Pan fry them for a couple of minutes and then add in the rest of your veg along with your garlic and ginger.

Stir for 5 minutes or so until the veg is softened but still has a crisp bite to it.

Add your ketjap manis, the juice of half a lime and season with salt and cracked black pepper.

While your veg is cooking put on a separate small pan for your cauliflower rice. Heat on a medium heat for 2 minutes stirring all the time. Simply add to your stir fry bowl and enjoy! I like it served with extra chilli and a lime wedge to squeeze over.