Cauliflower Rice With Kimchi

Updated: Feb 11


This is a great option for those following an anti-inflammatory, paleo or pseudo ketogenic diet. It contains 0g of sugar, 14g of protein and a whopping 7g of fibre. Kimchi is a Korean fermented vegetables (almost like a sauerkraut) that is rich in probiotics and fibre, which aids in digestion.


Kimchi is spicier than traditional sauerkraut and gives this amazing "fried rice" a boost of flavour and nutrition. I simply buy mine at local markets or health food stores - I have never tried making on my own. A project for another day?


I've recommended an egg as protein, but you can just as easily substitute sliced chicken, fish, whatever floats your boat. I suggest allowing for leftovers as it's a simple meal to take to work the next day.


If following AIP, you can substitute sauerkraut for kimchi, and choose fish, chicken, beef or even pork over egg.


Serves two


Ingredients

  • 1/2 head cauliflower (medium, chopped into florets)

  • 1 1/2 tsps coconut oil

  • 1 cup kimchi (liquid drained off)

  • 1 tbsp tamari

  • 1 1/2 tsps apple cider vinegar

  • 1/4 tsp black pepper

  • 1 tbsp sesame seeds

  • 1 tsp sesame oil

  • 1 1/2 stalks green onion (chopped)

  • 1/2 cup frozen peas (thawed)

  • 2 egg

Preparation

  1. Use a food processor to process your cauliflower florets into a rice-like consistency. OR buy it redone.

  2. Transfer to a bowl and set aside.

  3. Heat coconut oil in a large skillet over medium heat. Add kimchi and cauliflower rice then saute for 5 minutes. Add in tamari, apple cider vinegar, black pepper, sesame seeds, sesame oil, green onion and green peas. Stir well to mix and saute for another 2 to 4 minutes or until heated through. Reduce heat to lowest setting.

  4. In a separate frying pan, fry your eggs.

  5. Divide kimchi fried rice between bowls and top with a fried egg. Enjoy!

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