Growing up in a Korean household, I ate a lot of kimchi and rice, so kimchi fried rice is my ultimate go-to comfort food. It is typically made with cold white rice and cabbage kimchi. While I would love to scarf down a bowl of kimchi fried rice every day, my waistline can’t afford the carbs in white rice.
As a food blogger, I eat out frequently so it is hard to maintain a regular healthy schedule. In the rare occasion I get to eat at home, I like to eat super clean. From fresh salads to organic soups, I try my best to avoid carbs, dairy, and sugars.
Last year, I discovered cauliflower rice when my doctor recommended I go on a gluten-free diet after experiencing some stomach pain. I was immediately hooked. Cauliflower is low carb, low fat, and high in fiber. And the best part…it is also low in calories. To give you an idea, a cup cauliflower rice is about 25 calories while white rice is roughly 200 calories. It is a great alternative and so easy to make!
Cauliflower Rice // Photo: @fabsoopark
Kimchi is also healthy and nutritious. Although there are many different types of kimchi, it is traditionally made with cabbage, garlic, ginger, and chili peppers. Since kimchi is fermented, it acts as a probiotic and helps with digestion.
For the best results, I recommend using over-ripened kimchi for this recipe since it is more flavorful than freshly made kimchi. Yes, kimchi is pungent, especially when over-ripened, but the flavors are rich and bold with a slight tanginess.
Kimchi // Photo: @fabsoopark
Here’s a simple vegetarian version of the kimchi fried cauliflower rice…
- 1 head medium cauliflower, chopped
- 1 tablespoon coconut oil
- 1½ cups of ripe kimchi, roughly chopped
- ½ medium yellow onion, chopped
- 2 tablespoon Korean chili paste (gochujang)
- ½ medium red pepper, chopped
- ½ cup snow peas, chopped
- 1 cup bean sprouts
- Salt and pepper to taste
- 3-4 eggs, fried
- 2 green onions, chopped
- Cut cauliflower into large even chunks. Remove inner core and leaves.
- Break apart the cauliflower with hands into large florets.
- Place the cauliflower florets into the food processor or blender. Pulse until couscous-like texture. Make sure not to over process. FAB TIP: Alternatively, use a cheese grater to shred the cauliflower for similar texture.
- Add the coconut oil to a frying pan, wok, or cast iron skillet over medium heat.
- Sauté the yellow onion until slightly browned, about 5 minutes.
- Add the kimchi and 1 tablespoon of gochujang. Sauté for another 5 minutes.
- Add the cauliflower rice and stir occasionally for 5-6 minutes.
- Add the snow peas, red pepper, bean sprouts, and the remainder 1 tablespoon of gojuchang. Cook for an additional 2 minutes.
- Add salt and pepper to taste.
- Fry the eggs to your preference. Add on top of the cauliflower rice.
- Garnish with green onions.
- Enjoy!
Don’t worry if the cauliflower gets watery while cooking, the water will evaporate as you cook longer!
Kimchi Fried Cauliflower Rice // Photo: @fabsoopark
Adding egg is essential. Whether it is scrambled or sunny side up, always #putaneggonit… or three.
Kimchi Fried Cauliflower Rice // Photo: @fabsoopark
As a protein, pork or spam are commonly used. I am not a big pork or spam eater so I like adding fried tofu but any protein will work.
Kimchi Fried Cauliflower Rice // Photo: @fabsoopark
What are some of your favorite go-to healthy eats? Share with us below.
Live the Fab Food Life,
Soo
I can’t wait to try this!!!
Let me know how it turns out!
so flavorful and healthy to boot!! I marinated tofu in the gochujang and fried it up before adding, I’ll probably try chicken or pork next time. Will definitely be making this again!
I always was looking for low calories substitution for rice. Thank you!!
I will definitely try this!