Kimchi is a key ingredient in several favorite Korean dishes. It's the star ingredient in dishes such as kimchi fried rice, kimchi pancakes, kimchi soup, and stew. If you haven't tried kimchi-fried "cauliflower "rice, you should. It's superb.
Cook Time15minutes
Total Time15minutes
Servings4
Ingredients
3cupsCooked Cauliflower Rice
3/4 cupsChopped Kimchi(drain and reserve kimchi juice in a separate bowl.)
1/4cupKimchi juice
1teaspoonminced garlic
2teaspoonscoconut oil
1chopped green onion
1-2teaspoonscold pressed sesame oilto taste
Instructions
Heat pan to medium-high. Add the coconut oil.
Add the scallion, garlic, red pepper flakes and stir-fry for about a minute.
Add the kimchi and contine to stir-fry for another 1-2 minutes.
Add riced cauliflower, kimchi juice. Stir all the ingredients together for about 5 minutes with a wooden spoon.
Remove from the heat and drizzle with the sesame oil.
Garnish with some more chopped green onions and a pinch of fresh kimchi.
Recipe Notes
I use the frozen organic riced cauliflower from Trader Joes’s or you can rice your own cauliflower. Take a whole head of cauliflower and break it into florets. Pulse gently in a food processor until you get “rice” size pieces. Go slow so you don’t end up with mashed cauliflower.