per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories from Fat 19
% Daily Values*
Total Fat 2.15
Saturated Fat 0.42
Polyunsaturated Fat 0.88
Monounsaturated Fat 0.46
Total Carbohydrate 43.78
Dietary Fiber 6.58
Vitamin A 52.50%
Vitamin C 112.00%
* Nutritional Values are estimated and may vary
A quick, healthy and full flavoured dish that will leave you going back for seconds!
I recommend cooking your rice 45 minutes before starting the stir-fry because rice takes longer to cook.
For the rice I sprinkled a bit of onion powder and mrs dash in it for added flavour. I used 3/4 cup chicken broth, 1/4 cup water.
Spray large frying pan with olive oil and warm up over medium heat.
Saute cauliflower, onion, mushrooms and peas with garlic, salt, garlic powder and 2 tbsp water. Cover veggies with lid and let cook for 3 minutes, keeping tossing veggies in the pan. Add shrimp, spinach and remaining water (2 tbsp) to skillet, stir until completely cooked through, or the shrimp are pink.
Serve over bed of rice and enjoy!