Description
A delicious and spicy twist on traditional fried rice using cauliflower and kimchi.
Ingredients
Scale
- 2 cups riced cauliflower (fresh or frozen)
- 1 cup kimchi, roughly chopped
- 1 tablespoon canola oil
- 2 cloves garlic, finely chopped
- 1 small onion, chopped
- 1 cup assorted vegetables (like bell peppers, peas, and corn)
- 2 large eggs, whisked
- 2 tablespoons tamari or soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon toasted sesame oil
- 2 green onions, chopped
- Salt and black pepper to taste
Instructions
- Heat the canola oil in a large frying pan or wok over medium heat.
- Add the chopped onion and garlic, sautéing for about 2-3 minutes until aromatic and the onion is soft.
- Toss in the assorted vegetables and stir-fry for an additional 3-4 minutes until vibrant and tender.
- Incorporate the chopped kimchi and cook for another 2 minutes, stirring frequently.
- Create a space in the center of the pan and pour the whisked eggs into this space. Scramble the eggs until fully cooked, then fold them into the mixture.
- Add the riced cauliflower, tamari or soy sauce, gochujang, and toasted sesame oil. Stir thoroughly.
- Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is warmed through and slightly crisp.
- Season with salt and black pepper to taste.
- Remove from heat and sprinkle chopped green onions on top before serving.
Notes
- Feel free to customize the assorted vegetables based on your preference.
- Adjust the amount of gochujang for desired spiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 100mg