Kimchi Cauliflower Fried Rice
A twist on fried rice featuring cauliflower, tangy kimchi, and savory eggs, finished with a drizzle of olive oil
Ingredients
1 Tbsp butter or beef tallow (for cooking)
2 eggs, lightly beaten
2 cups cauliflower rice (fresh or frozen)
½ cup kimchi, chopped
¼ cup green onions, chopped (plus extra for garnish)
½ cup cooked chicken or pork belly, diced (optional for added protein)
1 Tbsp coconut aminos or tamari (gluten-free)
½ tsp sesame oil
½ tsp coarse sea salt
¼ tsp cracked black pepper
Pinch of red pepper flakes (optional)
1 Tbsp extra virgin olive oil (for finishing)
Macronutrients
Protein: 40g
Fat: 41g
Carbs: 15g
Preparation
Heat butter or tallow (1 Tbsp) in a large skillet over medium-high heat. Add the lightly beaten eggs (2) and scramble quickly until just set. Transfer eggs to a plate and set aside.
In the same skillet, add the cauliflower rice (2 cups) and cook for 4–5 minutes, stirring occasionally, until it begins to brown slightly and soften.
Add the chopped kimchi (½ cup), cooked chicken or pork belly (½ cup, if using), green onions (¼ cup), and stir-fry for another 2–3 minutes.
Stir in coconut aminos or tamari (1 Tbsp), sesame oil (½ tsp), salt (½ tsp), black pepper (¼ tsp), and red pepper flakes (if using). Return the scrambled eggs to the pan and mix to combine everything evenly. Cook 1–2 more minutes until heated through.
Plate the kimchi fried cauliflower rice and drizzle with extra virgin olive oil (1 Tbsp total, divided). Garnish with additional green onions if desired.
Rope climb w/legs
25:20