Craving a mind-blowing keto-friendly dish that will transport your taste buds to Korea without breaking your low-carb diet? Get ready to revolutionize your meal prep with this incredibly delicious Keto Kimchi Fried Cauliflower Rice! Imagine the perfect blend of spicy kimchi, fluffy cauliflower "rice", and scrambled eggs that will make you forget all about traditional carb-heavy fried rice. This recipe is not just a meal; it's a culinary adventure that proves healthy eating can be absolutely mouthwatering and exciting!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 medium cauliflower, riced
- 1 cup kimchi, chopped
- 2 tbsp sesame oil
- 2 green onions, sliced
- 2 large eggs, beaten
- 1 tbsp soy sauce (or coconut aminos)
- Salt and pepper to taste
Instructions
- Prepare the cauliflower rice by washing the cauliflower and cutting it into florets. Pulse the florets in a food processor until they resemble rice-like granules. If you don't have a food processor, you can grate the cauliflower using a box grater.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil and spread the cauliflower rice evenly across the pan. Cook for 3-4 minutes, stirring occasionally, until the cauliflower rice starts to become slightly golden and loses its raw texture.
- Push the cauliflower rice to one side of the pan and add the remaining sesame oil to the empty side. Crack the beaten eggs into this space and quickly scramble them, breaking them into small pieces.
- Once the eggs are mostly cooked, mix them together with the cauliflower rice. Add the chopped kimchi and stir to combine, cooking for an additional 2-3 minutes.
- Drizzle soy sauce (or coconut aminos) over the mixture and season with salt and pepper to taste. Stir to ensure all ingredients are well combined and heated through.
- Remove from heat and garnish with sliced green onions. Serve hot as a low-carb, keto-friendly side dish or main course.
- Optional: For added flavor, you can sprinkle some toasted sesame seeds or add a small amount of gochujang (Korean chili paste) for extra heat.
Tips
- For the best texture, ensure your cauliflower rice is as dry as possible. After processing, you can spread it on a paper towel to remove excess moisture.
- Use a non-stick skillet or well-seasoned wok to prevent the cauliflower rice from sticking and to achieve that perfect golden color.
- Don't overcrowd the pan - this helps the cauliflower rice to crisp up and develop a nice, slightly caramelized flavor.
- If you want extra protein, consider adding diced chicken, shrimp, or tofu to make this a complete meal.
- For a more authentic Korean flavor, use genuine Korean soy sauce or coconut aminos, and don't be afraid to add a touch of gochujang for extra heat.
- Chop the kimchi into small, uniform pieces to ensure even distribution of flavor throughout the dish.
- Serve immediately for the best taste and texture, as cauliflower rice can become soggy if left sitting too long.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 10g
Protein: 14g
Fat: 24g
Saturated Fat: g
Cholesterol: 180mg
