Kimchi Cauliflower Fried Rice
In 15 minutes flat you can have kimchi cauliflower fried rice on the dinner table, topped with a perfect egg, sliced scallions, and nutty sesame seeds. A perfectly balanced, and supremely tasty quick and healthy meal.
Servings: 4
Calories: 233kcal
Ingredients
- 1 medium head of cauliflower
- 1 tablespoon olive oil
- 5 cloves of garlic
- 2 cups kimchi
- *2 tbsp Gochujang Korean red pepper paste
- 2 tbsp water
- 2 tbsp coconut aminos or soy sauce
- 2 tbsp toasted sesame oil
- 1/2 cup sliced scallions
- 1/4 cup toasted sesame seeds
- 4 eggs
Instructions
- To make cauliflower rice, chop cauliflower into florets. Pulse florets in the bowl of a food processor until it resembles rice. This will take about 2 minutes, you may have to do it in batches. Set aside
- In a small bowl whisk together Gochujang, water, and soy sauce, set aside.
- In a large skillet over medium heat saute garlic in olive oil for 1 minute, add kimchi and continue sauteeing for 3 minutes. Add cauliflower rice and soy sauce mixture. Saute for 7 minutes, until tender, but not mushy. Remove from heat, top with sesame oil, scallions, and sesame seeds.
- In a medium skillet fry eggs in 1 tsp olive oil. Top each serving of kimchi cauliflower rice with a fried egg.
Notes
You should be able to find gochajang in a speciality market or feel free to replace with a generous pinch of crushed red pepper flakes
Nutrition
Calories: 233kcal | Carbohydrates: 7g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 244mg | Potassium: 234mg | Fiber: 2g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 16.4mg | Calcium: 138mg | Iron: 2.5mg
