Kimchi Fried Rice (Cauliflower Rice or White Rice)

With Korean fermented cabbage as its base, this Kimchi Fried Rice is a great weeknight dinner when you want to spice it up a bit. It’s tangy and spicy and a great way to use up leftover rice or cauli-rice and veggies in your refrigerator. It is vegetarian, paleo friendly (with cauli-rice) and ready in under 30 minutes.

how do you make kimchi fried rice?Kimchi Fried Rice

With the busy holiday season upon us we thought it was time to make a quick and easy weeknight dinner that is also SUPER DELICIOUS and fun. And we love a good fried rice here at LCK, and this Kimchi Fried Rice is no exception! I almost always have Kimchi hanging around in my fridge (it lasts nearly forever) which makes it the perfect base to add to a fried rice that uses primarily pantry items. It’s super flavorful and we’ve included directions to make this with white rice or cauli-rice.

What is kimchi?

In short kimchi is fermented vegetables! It is native of Korean cuisine and can range from spicy to mild depending on what brand you are buying (or making, if you’re feeling adventurous).  Aside from being delicious Kimchi is a nutrient dense food but probably what makes me most excited about it is the naturally occurring probiotic strains that occur during fermentation. This is a great food to eat if you’re in the process of healing your gut or you want to have healthier digestive functions.

Kimchi fried rice recipe

What type of kimchi should I buy?

A good kimchi will bring a balance of salty, sour and spicy flavor while holding a nice crunch to it. We’re partial to kimchi made from cabbage, but really the most important thing is to buy a kimchi that has only natural ingredients added to it. In other words, if you can’t pronounce or clearly recognize anything on the ingredients label, skip it!

Tips for making a good stir fry:

Fried rice is a stir fry using rice as the base instead of noodles. It’s a simple dish to make, but the following tips will make sure that your fried rice will shine:

  1. Make sure your pan is nice and hot! We like to use a cast iron skillet for this, which retains heat nicely! But if you have a wok feel free to use that.
  2. Have all ingredients ready and prepped before you begin cooking!
  3. Use a high heat oil, like avocado oil.
  4. Always top it with a fried egg!

How to make kimchi fried rice

If you like this stir fry recipe, check out these others:

Kimchi Fried Rice

Prep Time 00:10 Cook Time 00:20 Serves 4

Ingredients

  • 2 tablespoons avocado oil
  • 1 cup baby bella mushroom, diced
  • 2 scallions, sliced thin, green and white parts separated
  • 1 large carrot, peeled and finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon toasted sesame oil
  • 3 cups leftover white rice (see note)
  • 1 cup kimchi, chopped with juices
  • 1/2 cup peas (frozen is fine)
  • 2 tablespoons asian chili paste (we like sambal oelek)
  • 2 eggs, scrambled
  • 1 handful baby spinach
  • 2 teaspoons coconut aminos
  • 1/2 teaspoon fine sea salt, or to taste
  • black sesame seeds, for garnish
  • nori strips, for garnish
  • additional eggs for frying, optional

Directions

  1. Heat a large skillet over medium heat and add oil. Once hot add mushrooms and cook until liquid has evaporated, about 5 minutes.
  2. Add the white part of diced scallions (reserve green for garnish) and carrots and cook until beginning to soften, about 5 minutes. Add in garlic and cook for an additional 30 seconds.
  3. Add sesame oil and rice and cook until heated through, about 3 minutes.
  4. Add kimchi, frozen peas and chili paste and heat through, about 3 minutes.
  5. Make a well in the center and pour in the scrambled egg. Cook until the egg has almost set and then move it around to scramble.
  6. Shut off heat and add baby spinach and coconut amino and stir until the baby spinach has wilted. Taste and add salt, about 1/2 teaspoon.
  7. Top with optional sesame seeds, nori strips and a fried egg and serve immediately.

Recipe Notes

  1. You can make this instead with cauli-rice by substituting 4 cups fresh cauli-rice for the 3 cups white rice in the recipe.
  2. Don't have leftover cooled rice? We tested this with frozen fully cooked white rice too! It was slightly more wet, but definitely a useful substitution when you want to make this but don't have leftover rice. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala is a great short-cut to a flavorful weeknight dinner! This delicious dinner uses the pot in pot cooking method, which means cooking the dish *and* the rice all together right in the pressure cooker! This gluten and dairy free dish also reheats well for meal prep and is a great addition to your Instant Pot repertoire!

Instant pot tikka masala coconut milk

Instant Pot Chicken Tikka Masala

This popular Indian dish is bright, rich and creamy and comes from my friend Megan’s new cookbook: The Fresh & Healthy Instant Pot Cookbook. This dish is typically made with heavy cream and few vegetables, so Megan has given it a nutrient upgrade with more than a pound of cauliflower and carrots. The resulting meal may not be quite as authentic, but we just love how the vegetables become nearly undetectable in this rich sauce. Serve it with naan (if you tolerate), and use coconut milk to give it a dairy-free creaminess, but you could leave it out for less fat and a richer tomato flavor!

This recipe uses the pot in pot method of cooking two different meal components in the Instant Pot at the same time. It was our first time using the PIP feature and we’re glad we took the plunge, thanks to Detoxinista, because it’s a game changer.

What is Pot in Pot Cooking?

The ‘Pot in Pot’ method of cooking allows food to cook in a separate bowl that’s placed on a steam rack in the Instant Pot.  Steam generated from liquid below the steam rack is used to build pressure and cook the food. Note: the container being used for PIP cooking must be placed on a rack, and not directly in the inner pot.

Can you use Pyrex in an Instant Pot?

Yep! Any pyrex is fine for it although stainless does have an advantage in that it wouldn’t require extra time. Anytime you use glass, pyrex, ceramic or any other heat absorbent material for “pot in pot” cooking, add about 5 minutes to the time under pressure!

chicken tikka masala

I was so excited to get Megan’s new cookbook, The Fresh & Healthy Instant Pot Cookbook! For starters, you know I LOVE my Instant Pot! Secondly, I adore Megan and all of her recipes, so I knew it would be a total winner of a cookbook. You can check it  out and grab a copy here!

What I love about this book? For starters, there are gluten-free options for each recipe, and all recipes are free of refined sugar and many of the most common food allergens, yet don’t scrimp on flavor!! Some dishes I cannot wait to make: Korean Chicken Bowls, Eggplant Parmesan Bake, Peanut Butter Crunch Granola Bars, Flourless Banana Oat Bread, and One-Pot Chocolate Cake and Frosting!!

Tools you need to make this recipe:

  • Instant Pot
  • Raised Rack
  • Immersion Blender or Blender ($20 off + free shipping)
  • Oven Mitts
  • Oven safe bowl/container made of stainless steel, oven-safe glass, or ceramic/porcelain.  The container shouldn’t touch the walls of the inner pot and should allow the Instant Pot lid to be closed easily!

pressure cooker chicken tikka masala

Which Instant Pot to get?

I love my 6 qt. Duo. If you’re often cooking for more than 4 people, I’d go for the 8 qt.

If you like this Instant Pot recipe, check out these others:

Instant Pot Chicken Tikka Masala

Prep Time 00:10 Cook Time 00:13 Serves 6

Ingredients

Directions

1. Combine the onion, tomatoes with their juices, garam masala, cumin, coriander, paprika, cinnamon, ginger, cayenne, and maple syrup in the Instant Pot and use an immersion blender to blend until smooth. (Alternatively, place the ingredients in a blender and blend until smooth, then pour the sauce into the pot.) Place the chicken on top of the sauce and season it with the salt

2. Arrange a 2.5-inch trivet (I bought mine in this set) over the chicken and place a 7-inch oven-safe bowl on top. Add the rice and water to the bowl. Secure the lid and move the steam release valve to Sealing. Select Manual or Pressure Cook to cook on high pressure for 12 minutes. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid. 

3. Use oven mitts to lift the trivet and the bowl of cooked rice out of the pot.
Fluff the rice with a fork. Use tongs to transfer the cooked chicken to a cutting board. Add the cauliflower and carrots to the sauce. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 1 minute. When the cooking cycle is complete, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid. 

4. Cut the chicken into bite-sized pieces and stir them into the sauce. Stir in the coconut milk, then taste and adjust the seasonings as needed. Serve warm over the rice. Store leftovers in an airtight container in the fridge for 3 or 4 days.

Recipe Notes

  1. Make it Vegan: Omit the chicken and instead add 3 cups cooked chickpeas or two 15-ounce cans rinsed and drained chickpeas. Decrease the salt to 1 teaspoon and cook on high pressure for only 4 minutes. Let the pressure naturally release for 10 minutes to finish cooking the rice, then add the cauliflower and carrots as instructed.
  2. Author Notes: "I first used Pomi strained tomatoes instead of “diced” ones, which is AMAZING, but that product is hard to find and BURNS in the 8-quart pot for some reason. So, I went with the diced option because it has enough liquid to bring the 8-quart to pressure (I tested all the recipes in both size pots) but at the end you might want to use the Sauté button to simmer off the extra juices!"

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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Healthy Rice Pudding (Vegan)

This healthy rice pudding recipe is the perfect, lightened up version of the creamy rice pudding recipe you grew up loving. It’s vegan, gluten-free, and refined sugar free and is hands down the perfect hearty dessert!

Rice Pudding Recipe Healthy and Vegan

Healthy Rice Pudding

So many of you have requested a lightened up rice pudding recipe, and we worked hard to make it just perfect for you! I didn’t grow up eating rice pudding but while we were testing this recipe, I quickly fell in love with the hearty yet delicate, sweetened-just-right dessert.

This rice pudding recipe is:

  • Creamy
  • Hearty
  • Indulgent yet lightened up
  • Warming
  • Packed with cinnamon and raisins
  • Perfectly sweetened

Healthy rice pudding with almond milk

Can you make rice pudding with cooked rice?

You can, but we prefer not to cook it the way! You may need less liquid if doing so.

What rice should you use?

Can you use long grain rice for a rice pudding? You should use white rice. You can use long-grain aromatic rice (like basmati or jasmine) which will give the unique flavor and perfect texture that we love. If you use short or medium-grain white rice (like Arborio) your rice pudding will be more thick and chewy. The size of the pan can change the evaporation time of the liquid depending on the type of rice you use so if you are finding a lot of liquid left over, increase the temperature of the heat and cook for a bit longer.

Healthy Rice Pudding Recipe

If you like this gluten-free dessert recipe, try some more of our favorites:

How do you make healthy rice pudding

Healthy Rice Pudding

Prep Time 00:05 Cook Time 00:50 Serves 4

Ingredients

Directions

  1. In a medium sauce pan (see note), add rinsed and drained rice and add water just enough to cover the rice. Heat pan on medium. Once rice has reached a boil, turn heat to medium low and let water reduce for 10 minutes. Take care not to let water evaporate out completely.
  2. Drain any water that remains after the 10 minutes and return rice to sauce pan.
  3. Add coconut milk and salt and cook on medium-low heat. Cook for 25 minutes and stir the pan every few minutes to make sure the rice does not stick.
  4. Add raisins and sugar, and turn the heat to low. Cook for an additional 15 minutes, stirring frequently until creamy and the liquid is mostly evaporated.
  5. Serve warm or cold, with ground cinnamon sprinkled on top.

Recipe Notes

  1. Make sure you are using the cartoon of the coconut milk beverage and not the canned variety.
  2. You can substitute maple sugar for coconut sugar but will change color slightly.
  3. For our recipe we used a medium sauce pan. Depending on the size pan you use, it may take less or more time for the liquid to evaporate. 
  4. Update on 10/2018: We've gotten comments that this recipe yielded rice pudding that was more liquid-y. We initially tested this recipe 5 times. After receiving those comments we went back and tested this recipe completely as written and we can say 100% this recipe works if followed as written and resulted in rice pudding that was thick and creamy like you see here in the photos. If for some reason your rice pudding is taking more time to evaporate than the direction indicates, simply let the rice pudding evaporate for a bit more time. Also note that as the rice pudding cools it thickens up quite a bit as well, so don't overcook it! 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!