Best Kimchi Cauliflower Fried Rice Recipes

KIMCHI CAULIFLOWER FRIED RICE

Kimchi Cauliflower Fried Rice image

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

Ingredients

2 bacon strips, chopped
1 green onion, chopped
2 garlic cloves, minced
1 cup kimchi, chopped
3 cups frozen riced cauliflower
2 large eggs
1 to 3 tablespoons kimchi juice
Optional: Sesame oil and sesame seeds

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

Cauliflower Kimchi Fried Rice image

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

Ingredients

3 tablespoons kimchi juice
2 tablespoons tamari
2 teaspoons sesame oil
2 teaspoons hot sauce (Cholula, Tabasco or Frank's Red Hot) (optional)
1 lb skirt steak, cut into 5-inch pieces
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
1 tablespoon olive oil
1 tablespoon ghee, plus 2 teaspoons
1 small yellow onion, chopped
1 1/2 cups fermented korean cabbage, chopped (kimchi)
2 1/2 cups cauliflower rice
4 cups curly kale, roughly chopped
4 large eggs
1 pinch chili, flake
1/4 cup chopped scallion
1 lime, cut into wedges

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