This stir fry is gluten-free, egg-free and low carb
I've been looking at the riced broccoli at Trader Joe's for a while not knowing what to make with it. This week while I was shopping I had this idea of mixing it with riced cauliflower and some grilled chicken for protein. The cranberries are a good contrast in flavor and bring fall vibes to the mix.
This stir-fry cooks pretty quickly which is what everybody needs. I don't think meals should be complicated or take long to prepare but I do believe they should be packed with nutrition. Here are the details for this week's recipe:
Ingredients:
- 1 bag Trader Joe's riced broccoli
- 1 bag Trader Joe's riced cauliflower
- 3 green onions
- 1 container of shiitake mushrooms
- 1/2 cup organic cranberries
- 1 pack of Trader Joe's grilled chicken strips
- vegetable broth
- salt and pepper to taste
- ginger
- olive oil
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Wash the shiitake mushrooms, remove the stems and slice. Wash the green onions, remove the stringy roots and chop. Saute the onions in a little bit of olive oil. Incorporate the chopped shiitake mushrooms and cook for a few minutes. Add the riced broccoli and cook for a couple of minutes with a little bit of vegetable broth. Repeat with the riced cauliflower. Lastly, dice the chicken strips and saute for a couple of minutes mixing everything well. Season with salt and pepper and add some ginger. Incorporate the cranberries last and mix everything well. Allow to cool. Enjoy!
Are you a fan of riced broccoli? How do you prepare it? Let me know in the comments below.
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