Kimchi Cauliflower Fried Rice
Ingredients
- 1/2 yellow onion
- 1 red bell pepper
- 2 carrots
- 1 small head of broccoli
- 3 cloves garlic
- 1 tbsp sesame oil or olive oil
- 3 cups riced cauliflower
- kimchi (e.g., from @milkimchi)
- 1 tbsp coconut aminos (e.g., from @bragglivefoodproducts)
- 1 tbsp gochujang (e.g., from @milkimchi)
- 1 tsp sriracha
- 1 tsp granulated sweetener (e.g., from @swervesweetie)
- shelled edamame
- 1 egg (optional)
- green onions
- cilantro
- sprouts
Preparation
Chop 1/2 yellow onion, 1 red bell pepper, 2 carrots, 1 small head of broccoli, and 3 cloves garlic.
Heat 1 tbsp sesame oil or olive oil in a cast iron skillet or wok.
Add chopped veggies and 3 cups riced cauliflower to skillet. Sauté until tender.
Using a fork, transfer kimchi to a cutting board, leaving majority of liquid in jar. Roughly chop kimchi.
In the kimchi jar, mix remaining liquid with 1 tbsp coconut aminos, 1 tbsp gochujang, 1 tsp of sriracha, and 1 tsp granulated sweetener.
Add chopped kimchi, sauce, and shelled edamame to skillet. Stir to combine.
Make a well in the skillet and scramble 1 egg right in the middle! Mix into rice. (Skip if making vegan!)
Add in chopped green onions, cilantro, and sprouts!
This dish is keto-friendly and can be made vegan by omitting the egg. It takes about 20 minutes to prepare.