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.
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)
Use a food processor to process your cauliflower florets into a rice-like consistency. OR buy it redone.
Transfer to a bowl and set aside.
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.
In a separate frying pan, fry your eggs.
Divide kimchi fried rice between bowls and top with a fried egg. Enjoy!
Photo courtesy of raw pixel and unsplash.