Looking for a quick lunch or dinner meal that is loaded with veggies and just so happens to be low carb? Then this low carb cauliflower kimchi fried rice is perfect for you.
What is Kimchi?
Kimchi is a wonderful Korean ingredient made from Napa cabbage, salt and chili. Cabbage leaves get salted and pressed into then gets fermented and for a few days and then enjoyed with most Korean dishes. I love adding kimchi for extra flavor and spice. The flavors are wonderful.
Not only is kimchi tasty, but it boasts a wide range of health benefits from high vitamin A, improved digestion, weight loss management, high fibre and is considered a cancer fighting food amongst others. Now in order to gain these benefits, one would have to eat kimchi daily or regularly each week.
Want to add more kimchi to your life?
Here are some ideas:
- Kimchi burger patty
- Cauliflower kimchi fried rice
- A Ruben with Kimchi instead of sauerkraut
- Ramen bowl with Kimchi
- Kimchi fresh spring rolls
- Kimchi sushi
Who would have known you can do so much with kimchi?
For this recipe, I used a vegan store bought kimchi. Traditional kimchi contains anchovy or fishsfauce so be sure to read the ingredient label first.
Why cauliflower rice?
My husband and I are huge fans of cauliflower rice. It’s simply cauliflower that gets chopped finely in a food processor until it resembles rice. This is a wonderful low carb option for those who are trying to cut carbs and it’s also a fantastic work lunch that won’t make you feel sluggish.
Cauliflower is an amazing versatile vegetable and consuming it frequently will also help fight cancer, boost your digestive system and it’s great for your heart. If you’re not a cauliflower fan try this recipe instead: http://thehungryherbivore.com/wtf-is-kimchi-and-should-i-eat-it-recipe/
I hope you love this recipe as much as I do.
Tip: freeze tofu!!!
Freezing tofu and then defrosting makes the water easy to squeeze out of it. Imagine a wet sponge and squeezing out the water – tofu will be the same. Squeeze out all the water, pat dry on a clean cloth and cut to your desired shape. Doing this gives tofu a wonderful spongy texture which allows it to soak up flavors without marinating the tofu for hours. It also cooks quicker – you’re welcome!
I always keep a block or two of tofu frozen in my freezer for these meals. Need help on how to freeze tofu:https://www.wellplated.com/ultra-crispy-unfried-tofu/
Low carb cauliflower kimchi fried rice
- 1 head Cauliflower or a packet of fresh/frozen cauliflower rice
- 1 cup broccoli
- 1 cup shredded cabbage I bought a slaw mix
- 1/2 cup grated carrot
- 1/2 packet extra firm tofu
- 3 tbsp coconut oil
- 3 tbsp soya sauce or tamari tamari for gluten free
- 3 tbsp chopped roasted cashews
- 1/2 lemon for garnishing
- 1/2 cup kimchi
- Freeze tofu overnight. Defrost and squeeze out all the water. Dry with a clean towel and cut into blocks.
- Chop vegetables
- In a large frying pan or wok, heat 1 tbsp coconut oil. Fry the tofu blocks and once golden add 1 tbsp soya sauce or Tamara and 2 tbsp water. Fry for another minute and remove from heat.
- Set aside tofu. Using the same pan, add 2 tbsp coconut oil.
- Add all the cauliflower and fry for a minute before adding the remainder of the vegetables and kimchi.
- Add the soya sauce when the vegetables are cooked.
- Toss tofu back into the pan and mix with the vegetables.
- Serve and garnish with roasted cashews and a wedge of lemon. Sriracha is optional for some added kick.