Why recepie famous for?
3 tablespoons light soy sauce 2 minced garlic cloves 1/2 cup finely chopped green onions 1 tablespoons toasted sesame seeds 1 1/2 tablespoon olive oil, extra virgin 3 cups cooked cauliflower rice 4 cups baby spinach 1 cup julienne-cut carrots 2 cups mung bean sprouts 1 fresh, ripe avocado (cut in half, seeded) 1 to 2 Tbsp. Korean hot pepper paste or hot sauce
Ingredients
3 tablespoons light soy sauce
1/2 cup finely chopped green onions
1 tablespoons toasted sesame seeds
1 1/2 tablespoon olive oil, extra virgin
3 cups cooked cauliflower rice
2 minced garlic cloves
4 cups baby spinach
1 cup julienne-cut carrots
2 cups mung bean sprouts
1 fresh, ripe avocado (cut in half, seeded)
1 to 2 Tbsp. Korean hot pepper paste or hot sauce
Instructions
In a small bowl combine soy sauce, garlic, onion, sesame seeds and 2 teaspoons of the olive oil. Set aside.
Place cauliflower rice in a large shallow serving bowl. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add spinach to cook, stirring constantly, until wilted. Turn into a small bowl. Stir in 2 teaspoons of the soy mixture; set aside.
Add carrots and 1 teaspoon of the oil to the skillet. Cook, stirring frequently, about 5 minutes, until crisp tender. Turn into a small bowl; add 2 teaspoons of the soy mixture.
Add remaining 1/2 teaspoon oil and 1 tablespoon water and mung beans to the skillet. Cover; cook over medium heat until crisp tender, about 3 minutes. Remove from heat. Uncover; add 1 teaspoon of the soy mixture to the skillet.
Top rice with spinach, carrots, mung beans and avocado. Drizzle remaining soy mixture over all. Place a spoonful of the hot sauce in the middle. Toss before serving.
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