About the Recipe
Nutritional Profile
Calories: 261 cal per serving
Macros: Fats 6.6 g | Carbs 33.4 g | Protein 20.4 g
If not this, then that...
⬇️ 🥑 To decrease fat, omit sesame seeds.
⬆️ 🥑 To increase fat, add 1 cup of sliced cashews.
⬆️ 🥩 To increase protein, double amount of steak.
⬇️ 🥖 To lower carbs, replace Right Rice with riced cauliflower.
Ingredients
1 pkg RightRice fried rice medley
80g chopped broccolini florets
150g thinly sliced leeks
109g thinly sliced carrots
129g thinly sliced cabbage
64g sliced green bell pepper
82g sliced red bell pepper
137g shelled edamame
11.2oz extra thin beef top round
350g chopped kale
14g toasted sesame seeds
30ml rice vinegar
15ml Bragg’s Liquid Aminos
75ml No Soy Teriyaki
Toasted sesame oil spray
Spices: garlic power, ground onion, garlic salt with parsley, black pepper, and cilantro
Preparation
In medium pot, bring 1 1/3 cups of water to boil.
Add entire RightRice fried rice packet and immediately remove from heat; cover and let sit for 12 min, then fluff with fork and let sit for another 3 min.
In meantime, slice carrots, peppers, cabbage, broccolini, and leeks; set aside.
Slice steak diagonally into small chunks; set aside.
Heat one wok and one medium pan; spray both with toasted sesame oil.
Add veggies, edamame, sesame seeds, rice vinegar, Bragg’s Liquid Aminos, and spices to wok; stir and cook for 20 min.
After cook for 5 min, add steak to separate medium pan and cook in teriyaki sauce for 15 min.
In meantime, lay out 7 meal prep containers and add 50g of chopped kale to each.
Spoon equal amounts of Right Rice over kale, then top with veggies and steak.
Cover and store in fridge.