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This Fried “Rice” With a Mediterranean Twist Is a Protein-Packed Meal In Bowl

  1. Place all sauce ingredients in a jar. Seal and shake. Set aside.
  2. In a large nonstick skillet on medium-high, heat one-half of olive oil. Add cauliflower, mushrooms, carrots, zucchini and shallot. Sauté 5 to 6 minutes, or until vegetables are tender.
  3. Whisk eggs in a bowl and add to vegetables; toss to coat. Cook for 2 minutes.
  4. Shake sauce again; add to pan. Stir to combine. Add chives and hemp seeds and stir. Transfer to a large serving bowl. Wipe out pan.
  5. In the same pan on medium-high, heat remaining one-half of olive oil. Add salmon and season with salt and pepper. Cook 3 minutes per side. Serve over cauli-rice.

NOTE: If following our Meal Plan, freeze 1 serving for later in the week and refrigerate remaining. Reheat when called for.

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Dinner,Cauliflower Rice,Freezable,Gluten-Free,quick,Salmon

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