If you love fried rice, but want something a little better for you, then you have to try this Kimchi Cauliflower Fried Rice! Low carb, gluten-free and an extra kick of flavor from kimchi!
I finally decided to take the plunge and buy a jar of kimchi! Have you guys had this stuff yet? I’ve had it a couple times in restaurants, but I’ve never tried cooking anything with it myself. Since I find myself making cauliflower rice on a weekly basis, I decided to up my “rice” game and turn it into Kimchi Cauliflower Fried Rice!
The day I made this Kimchi Cauliflower Fried Rice I ate a ridiculous amount of it, almost enough to where I was sick. No human should eat that much cauliflower in one day. The body can’t handle that much fiber, I’ll just leave it at that. However, that should give you an indication of how amazing it tasted!
If you are unfamiliar with what kimchi is, here’s the scoop. Kimchi is a Korean side dish made of fermented vegetables with a variety of seasonings. There are hundreds of varieties of kimchi and it can be made from many different vegetables such as, Napa cabbage (this is the kind I used), radishes, cucumbers and green onions just to name a few. It’s seasoned with garlic, ginger, vinegar chile peppers and other spices.
Aside from being a flavorful addition to everything from rice, meat and eggs, it’s loaded with health benefits. It’s high in fiber, full of vitamins A, B, and C and contains the “healthy bacteria” lactobacilli, which is found in fermented foods like kimchi and yogurt. This bacteria is great for digestion and helps to prevent yeast infections.
With all these benefits, it’s almost silly not to buy a jar and make this Kimchi Cauliflower Fried Rice! The flavor is a dead ringer for the fried rice you get in the takeout box from your favorite restaurant, only this one isn’t loaded with oil and it’s low carb. Instead of feeling like you can only have a little portion of fried rice, I encourage you to take an extra large helping of this kimchi cauliflower version….maybe just keep some gas-x nearby if you’re sensitive to lots of fiber.
If you want to turn this side dish into a main dish I highly suggest topping it with a runny sunny side up or fried egg. You could also serve it alongside the recipe I shared on Monday for Sheet Pan Crispy Teriyaki Tofu and Cauliflower. Stop wimping out and go ahead and buy a jar of kimchi. I promise it isn’t scary and adds so much flavor to this recipe!
More Healthier Takeout Ideas
Sheet Pan Crispy Teriyaki Tofu and Broccoli
Lemon Honey Chicken and Broccoli Stir-Fry
Kimchi Cauliflower Fried Rice
If you love fried rice, but want something a little better for you, then you have to try this Kimchi Cauliflower Fried Rice! Low carb, gluten-free and an extra kick of flavor from kimchi!
Ingredients
- 1 head of cauliflower, riced
- 2 teaspoons toasted sesame oil
- 4 green onions, chopped
- 1 carrot, diced
- 1/2 teaspoon fresh ginger, grated
- 1 clove of garlic, grated
- 1 cup chopped kimchi
- 1 tablespoon kimchi juice
- 3 tablespoons low sodium tamari or soy sauce
- 1 1/2 teaspoons chili paste
- 1/2 cup frozen peas, defrosted
- 4 eggs, fried or over easy
Instructions
- Heat a large skillet over medium-high heat and spray with cooking oil and add in the 2 teaspoons of toasted sesame oil. Add in the carrots and green onions and sauté for approximately 3 minutes. Add in the garlic and ginger and sauté another 30 seconds.
- Add in the cauliflower rice, kimchi, kimchi juice, tamari and chili paste and stir everything together until combined. Sauté for approximately 5-7 minutes or until cauliflower is tender, but not mushy. During the last minute of cooking add in the peas and stir to combine.
- Taste for seasoning and add a little kosher salt if needed. Serve the kimchi cauliflower fried rice as is or with toppings such as sesame seeds, cilantro, sriracha or fried/over easy eggs.
Notes
**This recipe should feed 4 as a main dish or 6 as a side dish depending on the size of your cauliflower**
If you've never made cauliflower rice this is how I do mine:
- Cut the cauliflower into florets.
- Place half of the florets in the food processor and pulse 15 times.
- Pour the rice into a bowl and repeat the process with the remaining cauliflower florets.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 186mgSodium: 808mgCarbohydrates: 15gFiber: 6gSugar: 6gProtein: 12g
