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+ servings

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Author: Lexi

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

Instructions

  • Heat a large skillet over medium heat and add oil. Once hot add mushrooms and cook until liquid has evaporated, about 5 minutes.
  • 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.
  • Add sesame oil and rice and cook until heated through, about 3 minutes.
  • Add kimchi, frozen peas and chili paste and heat through, about 3 minutes.
  • 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.
  • 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.
  • Top with optional sesame seeds, nori strips and a fried egg and serve immediately.

Nutrition

Serving: 4g | Calories: 187kcal | Carbohydrates: 22.4g | Protein: 6.4g | Fat: 7.3g | Saturated Fat: 1.4g | Cholesterol: 82mg | Sodium: 343mg | Fiber: 3.4g | Sugar: 2.7g