Description
A delicious and spicy twist on traditional fried rice using cauliflower rice and kimchi.
Ingredients
Scale
- 2 cups cauliflower rice (fresh or frozen)
- 1 cup kimchi, chopped
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 large eggs, beaten
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the diced onion and garlic, sautéing for about 2-3 minutes until fragrant and the onion is translucent.
- Stir in the mixed vegetables and cook for another 3-4 minutes until they are tender.
- Add the chopped kimchi to the skillet and cook for an additional 2 minutes, stirring frequently.
- Push the vegetable mixture to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix them into the vegetable and kimchi mixture.
- Add the cauliflower rice, soy sauce, gochujang, and sesame oil to the skillet. Stir everything together and cook for about 5-7 minutes, until the cauliflower rice is heated through and slightly crispy.
- Season with salt and pepper to taste. Remove from heat and garnish with sliced green onions before serving.
Notes
- For added protein, consider mixing in cooked chicken, shrimp, or tofu.
- Adjust the level of spiciness by adding more or less gochujang based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg