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. Versions made with compliant ingredients – including those from my friends at Firefly Kitchens – are a great way to get a healthy dose of probiotics.
One of my favorites from the Seattle-based makers is Firefly Kimchi, which is made from green cabbage, green onions, garlic, ginger sea salt and red pepper. I often just add a forkful to my first meal of the day, or here I’ve made a Kimchi Fried Cauliflower Rice that’s great for any time of day.
- 4 eggs
- 2 tablespoons coconut oil
- 3 cups riced cauliflower
- ½ small yellow onion, diced
- 2 cloves garlic, crushed
- 1 cup Firefly Kimchi (or any compliant kimchi), chopped
- 2 teaspoons coconut aminos
- 2 diced green onions, white and green parts
- Firefly Kimchi Salt (optional)
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.