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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 cups jasmine rice
- 4 Tbsp. coconut oil (1- ,for frying)
- 1 purple onion (large, peeled and roughly chopped)
- 2 garlic cloves (minced)
- 1 tsp. garlic powder
- 1/2 tsp. ginger powder (ground)
- 3/4 cup fennel (diced)
- 4 bok choy leaves (roughly chopped)
- 3/4 cup leek (roughly chopped)
- 1 cup cauliflower florets (roughly chopped)
- 1 cup purple cabbage (roughly chopped)
- 1 cup broccoli florets (roughly chopped)
- 1 medium carrot (diced)
- 1 corn (large, scrape kernels off, compose the core)
- 1 tsp. turmeric powder (ground)
- 1 tsp. five-spice (chinese)
- 1/2 Tbsp. tamari (gluten free)
- gluten-free soy sauce (* to season.)
- 1/3 cup gluten-free soy sauce (i use 'Bragg’s All Purpose Seasoning from Soy Protein’)
- 1/3 cup coconut sugar
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol |
| Sodium1440mg60% |
| Potassium670mg19% |
| Protein14g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate123g41% |
| Dietary Fiber6g24% |
| Sugars17g |
| Vitamin A60% |
| Vitamin C90% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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