Kimchi Cauliflower Fried Rice

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

  • 3 eggs

  • Toppings: sriracha, green onions, sesame oil

Makes 4 servings


  1. In a large pan, heat canola oil over medium heat.

  2. 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.

  3. Add soy sauce, kimchi and frozen veggies. Turn heat to medium-high, stirring often for 5-6 minutes.

  4. Mix in frozen cauliflower rice and stir-fry for another 2 minutes.

  5. 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.

  6. Remove from heat and top with sriracha, green onions and a splash of sesame oil.

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