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

Cook Time20

Total Time30

Servings:

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