Makes 4 servings (about 1 cup each)
This week’s recipe challenge features a special ingredient- kimchi! Kimchi is a Korean condiment usually made of fermented cabbage or radish, although just about any vegetable can be fermented into this tasty concoction. The fermentation process creates healthy bacteria called Lactobacillus, which is great for your gut and help aids in digestion. Enjoy this new, spicy spin on one of our favorites staples- cauliflower rice!
1 tablespoon avocado oil
3 garlic cloves, smashed
1 tablespoon fresh grated ginger (store bought or freshly grated)
1 green onion, chopped
3 cups fresh or frozen cauliflower rice
2 cups edamame
1 cup kimchi (Trader Joe’s makes a good one)
2 tablespoons soy sauce or soy sauce alternative (such as coconut aminos)
3 beaten eggs
1-2 tablespoons chili paste or Sriracha
Sprinkle of sesame seeds, chopped green onion for topping
- Heat oil in medium skillet over high heat. Add ginger, garlic, and green onion and saute until fragrant.
- Add cauliflower rice and edamame to pan and stir-fry for a few minutes until cooked through. Add kimchi and soy sauce and stir-fry for a few minutes more until everything is hot and sizzling.
- Make a well in the center of the rice and add eggs. Scramble eggs and mix throughout rice.
- Serve with Sriracha,more green onions, and sesame seeds to taste.
Nutrition Facts: 234 calories, 10.3g fat, 19.3g carbohydrate, 6.8g fiber, 5.1g sugar, 15.3g protein.