Kimchi Fried “Rice”

If you’ve been reading my blog, you know by now that I LOVE Korean food. Bibimbap will always be my favorite dish and I could eat it for every meal (see recipe – bimbimbop for my own interpretation) but I’m always looking for new ways to incorporate kimchi into a dish. I have often seen kimchi fried rice on restaurant menus, so I decided to try and create my own healthier version. Making rice out of cauliflower is fun and easy and tastes delicious – it was the perfect solution for my kimchi craving. And of course fried eggs taste good on everything, so I had to put one on top. I used my favorite Beyond Meat grilled strips for a little more protein and texture.

Speaking of Korean food, if you’re in the Chicago or Evanston area I highly recommend Gogi. They do Korean BBQ, but you can also order whatever you want. As you’re waiting for your main meal, they bring out a ton of small side dishes, any of which they will refill by request. I got bimbimbop and loved it. They’re kimchi was delicious. If you go, don’t be intimidated by the understated exterior. You might feel like you pulled up to the wrong place (we did!) but it’s so worth it. The food is great!

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Kimchi Fried “Rice”

serves one

Ingredients:

1 small head cauliflower

1/4 cup kimchi

2 tsp minced garlic

1 tbsp minced ginger

6 strips grilled Beyond Meat

1 egg

salt to taste

Guchujiang sauce (Korean hot chili paste) – Sriracha provides similar kick

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Directions

Begin by cutting cauliflower into florets. Add to the bowl of a food processor and pulse until it reaches a rice-like texture.

Heat a pan with a little olive oil or cooking spray and add garlic. Mix around and heat for about two minutes. Add in riced cauliflower and minced ginger. Meanwhile, chop up kimchi. After a few minutes add kimchi in and cook until the cauliflower is slightly browning and hot.

Chop Beyond Meat into little cubes, cook for a few minutes on each side (according to package directions).

In a separate pan, heat a little oil and cook your egg over easy (cooking the egg any way you prefer is fine but the runny yolk is so good over the “rice”).

Layer Kimchi-Cauliflower mixture, Beyond Meat, and egg in a large bowl. Top with Guchujiang sauce and dig in!

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Kimchi Scrambled Eggs

As I’ve mentioned before, I love Korean food. I use Gochujiang sauce on nearly everything I eat, could eat bibimbop every day, and always have kimchi around. When I was deciding what to make for lunch the other day I decided I wanted to try and make something that incorporated the Kimchi I always use as a side but have never cooked with.

These eggs are definitely unique but quite good and easy to make. It’s a nice variation on an easy and healthy meal that  can be eaten for breakfast, lunch, or dinner. I imagine this would also be amazing wrapped up in a tortilla and eaten as a breakfast burrito (too bad I didn’t think of that when I was making it).

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Kimchi Scrambled Eggs

Serves ones

Ingredients:

2 or 3 eggs (I used egg whites because they are what I had on hand)

1/4 cup kimchi

salt and pepper to taste

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Directions:

Chop kimchi into small pieces. Put a little olive oil in a pan on medium heat or coat with cooking spray and add kimchi. Cook for about two minutes and add eggs. Scramble until cooked. Add desired amounts of salt and pepper and serve. I put some kimchi on the side as well! As always, healthy, easy, and delicious!

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