Kimchi Cauliflower Fried Rice

This healthier take on kimchi fried rice is one of my favorite recipes because it’s customizable. If there’s a vegetarian in the family, leave out the bacon and add your favorite veggies. —Stefanie Schaldenbrand, Los Angeles, California,

Ingredients

2 bacon strips, chopped
1 green onion, chopped
2 garlic cloves, minced
1 cup kimchi, chopped
3 cups frozen riced cauliflower
2 large eggs
1 to 3 tablespoons kimchi juice
Optional: Sesame oil and sesame seeds

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Directions

In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Add green onion and garlic; cook 1 minute longer. Add kimchi; cook and stir until heated through, 2-3 minutes. Add cauliflower; cook and stir until tender, 8-10 minutes.

Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Stir enough kimchi juice into cauliflower mixture to moisten. Divide between 2 serving bowls. Top with fried eggs, additional green onions and, if desired, sesame seeds and oil.

Nutrition Facts

1 serving: 254 calories, 17g fat (5g saturated fat), 204mg cholesterol, 715mg sodium, 13g carbohydrate (6g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2 high-fat meat, 2 vegetable.

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Kimchi Cauliflower Fried Rice

Ingredients

Directions

Nutrition Facts

Goat Cheese Spread in Roasted Pepper Cups

Easy Dutch Oven Minestrone Soup

Easy Dutch Oven Minestrone Soup

Search

Navigate Site

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