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. It’s Whole30-friendly, veggie-loaded and perfect with sunny-side up eggs on top.
Servings: 2
Ingredients
- 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
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.
- Serves 2.