These days, I’ve been trying to find healthier alternatives to the foods that I love. I definitely love to indulge, but it’s always good to have some healthier options in your repertoire! Today’s dish is a lighter kimchi fried “rice” made using cauliflower. Feel free to use pre riced cauliflower if that is more convenient for you!
I’m actually a big fan of using cauliflower instead of rice, because it is great at picking up other flavors in the dish. You can mix things up for your fried rice, but I chose to use bacon as my protein and topped it with some crumbled seaweed and radish sprouts! Some ideas for topping are fried egg, soft boiled egg, mayonnaise, whatever your heart desires!
Give it a try and let me know what you think in the comments down below! Enjoy!
Cauliflower Kimchi Fried Rice
Ingredients
- 1 head Cauliflower
- 1 cup Kimchi Packed
- 3 slices Bacon
- 1/4 Onion
- 2 stalks Green onion
- 3 cloves Garlic
- 2 tsp Soy sauce You can use liquid aminos instead
- 1 tsp Vegetable oil
- Sesame oil
- 1 tsp Korean red pepper flakes Gochugaru
- Seaweed
- Radish sprouts Optional
Instructions
- Cut your cauliflower into florets and place in a food processor. Chop until consistency is similar to rice (not too fine.) You can also chop by hand, or buy pre riced cauliflower!
- Finely chop onion, thinly slice green onion, chop kimchi, cut bacon into small pieces.
- Heat 1 tsp vegetable oil in a large pan over medium high heat. Add bacon pieces and cook until fat is rendered and they are crispy, about 3 minutes. Add white part of green onion, red pepper flakes and garlic to pan, stir fry until fragrant, about 1-2 minutes. Add kimchi and onion to pan, drizzle with sesame oil and add soy sauce. Cook down for about 3 minutes, stirring often.
- Add cauliflower to pan, mix thoroughly and cook for about 3-4 more minutes. Taste and add more soy sauce if needed. Remove from heat and serve topped with crumbled seaweed, green part of green onion and radish sprouts!
