Kimchi Cauliflower Fried Rice
By: Lily Gravtiz
Servings: 1
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.
Ingredients:
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
Instructions:
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!
Reference List:
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