Except for the cauliflower, the ingredients are bits and pieces of vegetables left in the fridge. Kimchi cauliflower “fried rice” is a keto-friendly meal by itself.
Why is “fried rice” enclosed in quotation marks? Because there is no rice in this dish. That’s why it’s keto-friendly. The cauliflower was grated into pieces about the same size as rice grain and that is the “rice”. It’s not a new thing. And there are at least four cauliflower “fried rice” recipes in the archive.
- Cauliflower Mushroom “Fried Rice”
- Cauliflower “Fried Rice” With Quail Eggs and Pistachio
- Cauliflower and Broccoli “Fried Rice”
- Mushrooms and Salted Egg Cauliflower “Fried Rice”
It is the first time, however, that we made cauliflower “fried rice” with kimchi. It was the last cup of kimchi from the Korean minimart, Alex wanted to use it all up so she could start making her own kimchi at home. So, yes, even the kimchi used here is part of the “bits and pieces” of vegetables that went into the dish.
Kimchi Cauliflower “Fried Rice”
- Heat the cooking oil in a frying pan.
- Spread the carrot, bell pepper and mushrooms on the bottom. Sprinkle lightly with salt and pepper.
- Cook over medium heat for about two minutes then stir and continue cooking for another minute.
- Stir in the grated caulilfower, spinach, kimchi and kimchi juice. Cook, stirring often, until the vegetables are cooked through but still a bit crisp, and the kimchi juice has been soaked up.
- Off the heat, taste and adjust the seasonings, if needed.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.