Cauliflower Egg Porridge with Stir-fried King Oyster Mushrooms

Name: Cauliflower Egg Porridge with Stir-fried King Oyster Mushrooms
Total time: 15 min
Yield: 311 g
Ingredients: olive oil 10 spoon; king oyster mushroom 100 piece; stir-fried carrots 20 g; raw egg 55 piece; sesame oil 10 spoon; Brown Rice Oat Konjac Instant Rice 75 kcal (substitute for rice) 55 g; cauliflower rice 50 g; anchovy fish sauce 5 g; salt 1 dash (1/3 tsp); ground black pepper 5 g

Stir-fried king oyster mushrooms served on top of cauliflower and brown rice konjac porridge.

Cook 15 min Difficulty EASY 386 kcal

#diet #low carb #high protein #low calorie

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Ingredients

Main ingredients

olive oil 1 spoon
king oyster mushroom 1 piece
stir-fried carrots 20 g
raw egg 1 piece
sesame oil 1 spoon
Brown Rice Oat Konjac Instant Rice 75 kcal (substitute for rice) 55 g
cauliflower rice 50 g

Seasonings/Sauce

anchovy fish sauce 5 g
salt 1 dash (1/3 tsp)
ground black pepper 5 g

Nutrition summary

Carbohydrates 21.55 g 23%

Protein 13.56 g 14%

Fat 26.8 g 63%

Serving size 311g

Cooking steps

1

Finely chop the cauliflower.
2

Crack the eggs into a bowl and whisk well.
3

Heat oil in a pan and stir-fry the cauliflower.
4

When the cauliflower is cooked, pour in the eggs and stir gently to cook slowly.
5

Season with salt and make it into a porridge consistency.
6

Thinly slice the king oyster mushrooms.
7

Heat oil in a pan and stir-fry the king oyster mushrooms.
8

Season the mushrooms with salt and pepper.
9

Top the egg porridge with the stir-fried mushrooms to finish.

Cauliflower Egg Porridge with Stir-fried King Oyster Mushrooms

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