By: Lily Gravitz
Prep Time: 20 minutes
Kimchi has been named one of the best foods for your gut, according to researchers (Park, et al, 2014). Fermented cabbage, or kimchi is a great addition to your average cauliflower fried rice as it adds spices and a nice salty flavor. Cauliflower fried rice is an easy lunch and is a super great way to use up leftover vegetables in your fridge. In this recipe, I used carrots, kale, and tofu, but you can use almost anything and whatever protein you prefer.
- ½ bag of cauliflower rice
- 1 carrot, chopped in pieces
- ½ cup of chopped kale (I use frozen chopped)
- ⅓ cup of onion, chopped
- ½ cup of tofu, in cubes
- ½ cup of kimchi
- 3 tablespoons coconut aminos or soy sauce
- 1 tablespoons hoisin sauce
- 1 tablespoon peanut oil
- 1 cloves of garlic, minced
- 1 tablespoon ginger
- Chop the onion and saute in oil in a pan until translucent. Once translucent, add the ginger and the garlic.
- Once the spices are fragrant, add the cauliflower rice and whatever vegetables you want to saute (carrot, kale). Add the cubed tofu to the pan.
- In a bowl, add coconut aminos, hoisin sauce, and sesame oil together and pour over the cauliflower rice mixture.
- Once the cauliflower rice mixture has cooked and most of the sauce has absorbed (about 5-7 minutes), add the kimchi and keep sauteing.
- Once all the ingredients are mixed, enjoy!
Park, K. Y., Jeong, J. K., Lee, Y. E., & Daily, J. W., 3rd (2014). Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. Journal of medicinal food, 17(1), 6–20. https://doi.org/10.1089/jmf.2013.3083