Kimchi Cauliflower Fried Rice

This Kimchi Fried Cauliflower Rice is a quick and flavorful low-carb dish packed with spicy kimchi, riced cauliflower and scrambled eggs. Whole30 is all about eliminating sugar, alcohol, grains, legumes, soy and dairy for 30 days. So, why not introduce something for good gut health during your next Whole30? Introducing sauerkraut and kimchi.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 servings

Calories: 358 kcal per serving

Ingredients

4 - eggs
2 tablespoons - coconut oil
3 cups - riced cauliflower
½ - yellow onion
2 cloves - garlic
1 cup - Firefly Kimchi
2 teaspoons - coconut aminos
2 - green onions
Firefly Kimchi Salt

Instructions

Heat two tablespoons coconut oil over medium-high heat in a large skillet or wok. While oil is heating, whisk together 2 eggs in a small bowl and set aside.
Add diced onion to skillet and cook until translucent, about 10 minutes. Add in minced garlic and cook for another 2 to 3 minutes, careful not to burn the garlic.
Add riced cauliflower to the pan, and cook, stirring occasionally, for about 8 minutes. Add in chopped kimchi and 2 teaspoons coconut aminos, cooking for an additional 2 minutes.
Create a well in the center of the pan, and slowly pour in whisked eggs, stirring to a soft scramble. Fold into the rice mixture and and continue cooking until cauliflower pieces just begin to crisp.
Prepare 2 additional eggs to your liking (I chose sunny-side up) and serve atop the Kimchi Fried Cauliflower Rice with diced green onion to garnish. Sprinkle with Firefly Kimchi Salt (optional) and serve.

Nutrition