Stir Fry – Low Carbohydrates

Ordering from the nearest Chinese take-out was a given during college. The salt and carbs from shrimp fried rice had little to no affect physically and compared to a ten cent bag of ramen noodles it was heaven. Thanks to the growing number of health conscious consumers and readily available information on the nutritional value of fast foods, stir fry can be revamped into a tasty and healthy meal. The biggest change is to substitute the white rice for cauliflower rice. Using a wok, combine three cups of cauliflower rice with three or four tablespoons of *butter (from grass fed cows) and stir as the butter melts. Add 1/4 cup of three different vegetables such as: chopped carrots, chopped broccoli, green peas or spinach. Then in a separate skillet fry three medium eggs in butter and season with black pepper and sea salt. Add the eggs to the mix and stir. You can also add chicken, shrimp or steak strips. Once you have every ingredient in the wok then season with two teaspoons of turmeric, red pepper flakes, sea salt and black pepper. Or you can stick with the tried and true soy sauce of your choice and a little cayenne pepper. Whatever combination of ingredients and seasonings taste best to you it will have way more nutritional benefit than your local take-out. And it will still taste amazing as tomorrows leftovers.

*butter can be substituted with olive oil

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