Kimchi Cauliflower Fried Rice Recipes
KIMCHI CAULIFLOWER FRIED RICE
This healthier take on kimchi fried rice is one of my favorite recipes because it's customizable. If there's a vegetarian in the family, leave out the bacon and add your favorite veggies. -Stefanie Schaldenbrand, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Add green onion and garlic; cook 1 minute longer. Add kimchi; cook and stir until heated through, 2-3 minutes. Add cauliflower; cook and stir until tender, 8-10 minutes., Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Stir enough kimchi juice into cauliflower mixture to moisten. Divide between 2 serving bowls. Top with fried eggs, additional green onions and, if desired, sesame seeds and oil.
Nutrition Facts : Calories 254 calories, Fat 17g fat (5g saturated fat), Cholesterol 204mg cholesterol, Sodium 715mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
CAULIFLOWER KIMCHI FRIED RICE
Replace those grains with cauliflower rice for a healthy, Korean-inspired dish. It's easy to make and approved for Whole30
Provided by Food.com
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, whisk to combine kimchi juice, tamari, sesame oil and optional hot sauce. Set aside.
- Season steak on both sides with salt and pepper. In a large skillet over medium high heat, warm 1 tablespoon olive oil until just smoking. Sear steaks until lightly charred and cooked through, about 3-4 minutes per side depending on thickness of the meat. Remove and set aside on a plate to rest.
- Place skillet back over medium heat, melt ghee and cook onions until soft and translucent, about 3-5 minutes. Stir in chopped kimchi, cauliflower rice and 1/2 of the tamari mixture. Reserve the other half to drizzle over final dish. Fold in chopped kale and remove from heat.
- Place a medium nonstick skillet over medium high heat. Drizzle in 2 teaspoons ghee and fry eggs until whites are set and yolk is still soft.
- To assemble, spoon cauliflower rice into a bowl, top with sliced steak and a fried egg. Garnish with a pinch of chili flakes, chopped scallions and lime wedges.
Nutrition Facts : Calories 834.3, Fat 24.2, SaturatedFat 8.2, Cholesterol 267.9, Sodium 1849.8, Carbohydrate 109.8, Fiber 4.8, Sugar 2.4, Protein 42.2
KIMCHI FRIED RICE
This is a simple but delicious version of kimchi fried rice, and a great way to use up leftover rice. You can also add chopped leftover meat or vegetables you have in the refrigerator.
Provided by PanNan
Categories Korean
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat up a wok or pan over medium heat. Add the oil.
- Add kimchi and stir-fry for 1 minute.
- Add rice, kimchi juice, water, and gochujang. Stir in all ingredients and fry for 6-8 minutes with a wooden spatula.
- Lightly beat the eggs in a small bowl. Push the rice to the side of the wok/pan, then add eggs and quickly use spatula to stir them into small scrambled pieces. Stir the egg pieces into the rest of the rice.
- Add sesame oil and immediately remove wok/pan from heat.
- Sprinkle with green onion, sesame seeds, and seaweed. Serve immediately.
Nutrition Facts : Calories 1260.5, Fat 23.2, SaturatedFat 4.2, Cholesterol 186, Sodium 93.3, Carbohydrate 229.4, Fiber 9, Sugar 0.4, Protein 26.5
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