Cauliflower Kimchi Chicken Fried Rice
Cauliflower rice isn’t exactly a novel concept, but if you’re looking for a new take on a classic dish, you must try this Cauliflower Kimchi Chicken Fried Rice. It’s loaded with delicious Asian-inspired flavor, and stores so well for easy keto meal prep! Keep in mind that kimchi can be a little carby! But, I have a recipe for low carb keto kimchi that you can use for this dish to keep your macros in check. Cody will make giant batches of kimchi and it will easily store for months in the fridge.
Well what is Kimchi? Kimchi is fermented cabbage, daikon radish and carrots mixed chili paste, garlic and ginger. The word “ferment” used to scare me and I never wanted to try it. If you’re going to try it out, I recommend just adding a bit to a dish, versus trying it by itself. It’s really good and will add a nice little kick to your recipe. It’s so good!
- 12 oz riced cauliflower
- 6 oz diced chicken breast
- 1/4 c shelled edamame
- 1 inch ginger grated
- 1 tbsp minced garlic
- 2 eggs
- 1/2 C low carb kimchi, chopped
- 2 tbsp avocado oil
- 1 tsp sesame oil
- Soy Sauce or Coconut Aminos (If you are gluten-free or paleo)
- 1/2 c frozen peas and carrot (optional)
In a wok or large frying pan, heat 1 tbsp avocado oil over medium-high heat.
While oil is heating, scramble 1 egg and pour into wok once oil is shimmering, or has heated. Let egg cook on each side for one minute without stirring, then flip to cook other side.
Remove the egg and chop into bite size pieces and set aside.
Add remaining avocado oil to pan and heat, and cook the chicken at existing temperature of medium-high heat.
Stir fry edamame, (peas and carrots if used) with garlic and ginger for 2-3 minutes.
Add cauliflower rice and continue to cook until tender, then add kimchi and cook for another minute.
Make a shallow well (hole) in the middle of the wok. Then add the sesame oil, the other egg, and stir into the rice and vegetables. This should create a more of a coating, rather than chunks of scrambled eggs to the rice. This will create a creamy texture to the rice.
Add the eggs we cooked at the beginning to the mixture. Just season with soy sauce to your desired taste and serve.