My only regret about this recipe was that I didn’t double it! I honestly thought my kids would hate it and they would eat something else, but turns out, I was scraping the pan clean. If you are unfamiliar with kimchi, it’s a mix of fermented vegetables (mainly cabbage and carrots) with garlic, ginger, and chili peppers. I find my kimchi in a glass can in the refrigerated section of the supermarket. It’s usually near the pickles and sauerkraut and other fermented foods. You can eat it alone (it’s a great source of probiotics) or use it as a condiment and it usually comes in spicy or mild. I first heard of cauliflower kimchi fried rice when I was trying a week of super clean eating. I tweaked a recipe that I got from Sakara to create my own version of this super healthy dish.
This is one of those recipes that you can modify easily depending on ingredients you have at hand. You can also use jasmine rice instead of cauliflower rice and/or exclude the eggs if you follow a vegan diet.
The only tools I needed to prepare this dish were a set of great knives for chopping (I am seriously obsessed with my Our Place knives) and my Always Pan. You can use code LINDSEY10 to save 10% sitewide. If you have been following my blog for a while you know this pretty much the only pan I use. Here is a post explaining why it’s so amazing. The knives are a new addition to the Our Place family and wow – once you start using good knives, you get it! Plus they are pretty too!
This recipe requires a few minutes of chopping and a few minutes of sautéing. It’s definitely a 20 minute dish that can be served as a main course or as a side. It’s a meal you can feel good about because it’s loaded with veggies and healthy protein.
Half yellow onion chopped
2 cloves garlic minced
2 tsp grated ginger
1 cup shitake mushrooms chopped
1 cup shredded carrots
1 cup kimchi (I used mild)
3 cups frozen riced cauliflower
1 1/2 cups fresh spinach
2 tsp kimchi juice
2 tsp coconut aminos
2 tsp sesame oil
** If you are a visual learner, check out this video!
Heat olive oil in pan and saute yellow onion, garlic and ginger until onion begins to soften.
Meanwhile, in a small dish, mix the kimchi juice, coconut aminos, and sesame oil together and set aside.
Add mushrooms, carrots, kimchi and continue to saute for 2-3 more minutes.
Add the riced cauliflower to the pan and fully integrate the mixture.
Add spinach and drizzle with the kimchi juice mixture and cook until the spinach has wilted.
Serve with a fried egg on top (or scramble the egg and add to the mixture)
My husband and I love this dish and I really was surprised my kids loved it too! If you try it, let me know what you think!