Kimchi Cauliflower Rice

The goodness of Kimchi teamed up with a healthy version of fried rice using cauliflower. Super healthy for your gut and bags of flavour!

Tip: You don't need the cucumber and tomatoes but it adds a lovely freshness to the dish and to make it vegan you can leave off the egg.

Hint: If you don't like the spiciness of Kimchi you can substitute with Sauerkraut

Prep time: 10 mins
Cook time: 10 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 teaspoon of cold pressed coconut oil

1/4 long red chilli, sliced

1/4 small red capsicum (30g) diced

1 small garlic clove, crushed

100 grams of riced cauliflower

1 medium mushroom, diced

1 tablespoon of + 2 teaspoons kimchi, drained and chopped

1 small long green shallot/scallion, sliced

1 teaspoon of chopped fresh coriander

To Serve

1 teaspoon of cold pressed coconut oil

1/2 small french shallot (25g) sliced

1 fried or poached egg

1/4 long red chilli, sliced

Method

Heat 1 teaspoon of the coconut oil over a medium high heat and fry the french shallots until crispy, drain and set aside.

Add 1 more teaspoon of oil and add the chilli and capsicum, cook for 1-2 minutes. Add garlic, mushrooms and cauliflower and cook for a further 1-2 minutes.

Add kimchi and spring onions, cook until everything is combined and warmed through.

Cook the egg to your liking, serve with the cauli rice and garnish with reserved fried shallots and extra chilli.

Calories: 203
Protein: 10.5
Carbs: 5.3
Fibre: 5.2
Fat: 15.2

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