Minutes Prep time: 15
Minutes Total time: 25
Servings: 4
Difficulty: Intermediate
1/4 cup coconut milk
1-1/2 tablespoons lime juice
1 tablespoon brown erythritol sweetener
2 teaspoons sambal or chili paste sauce
1 teaspoon fish sauce
1/2 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon finely chopped garlic
1 teaspoon grated fresh ginger
1 medium red bell pepper, cut into 1/2-inch squares
1/2 cup yellow onion, cut into 1/2-inch squares
1 bag (10 oz each) Birds Eye® Steamfresh® Veggie Made™ Original Riced Cauliflower
1 tablespoon fresh cilantro, finely chopped
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 13 mg | 1% |
| Carbohydrate | 10 g | 3% |
| Cholesterol | 0 | |
| Total Fat | 7 g | 10% |
| Iron | 1 mg | 4% |
| Calories | 100 kcal | 5% |
| Sodium | 642 mg | 27% |
| Protein | 3 g | 5% |
| Saturated Fat | 3 g | 16% |
| Sugars | 4 g | 0 |
| Vitamin C | 63 mg | 104% |
In a small bowl whisk together coconut milk, lime juice, erythritol, sambal chili paste, fish sauce and salt. Set aside.
Heat oil in large non-stick skillet over medium-high heat. Add garlic and ginger; cook until fragrant, about 1 minute. Add red pepper and onion; stir and cook for additional 3 to 5 minutes or until red pepper is softened and onions are translucent.
Add frozen cauliflower rice and coconut sauce to skillet and stir until combined. Cover and cook 8 to 9 minutes, stirring occasionally, until rice is cooked and sauce is absorbed. Garnish with cilantro; serve.
Keto-Friendly Thai Coconut Cauliflower Rice
