Kimchi Cauliflower Fried Rice
1 tbsp canola oil
2 garlic cloves
1-2 tbsp fresh ginger
2 tbsp low sodium soy sauce
1 cup kimchi
1 cup frozen peas & carrots (or whatever veggies you like for stir fry)
12 oz bag frozen cauliflower rice
Toppings: sriracha, green onions, sesame oil
Makes 4 servings
In a large pan, heat canola oil over medium heat.
Use a zester to grate garlic cloves (way quicker than mincing) and use a vegetable peeler to slice fresh ginger. Add both to pan and sauté 1 minute, stirring often to avoid burning.
Add soy sauce, kimchi and frozen veggies. Turn heat to medium-high, stirring often for 5-6 minutes.
Mix in frozen cauliflower rice and stir-fry for another 2 minutes.
Push vegetables to the sides of the pan, making a well in the center. Pour eggs and let cook for several minutes, then scramble & stir in throughout the rice.
Remove from heat and top with sriracha, green onions and a splash of sesame oil.