Keto Kimchi Fried Rice

Keto Kimchi Fried Rice is a low-carb twist on the classic Korean dish, incorporating cauliflower rice and bold flavors for a satisfying breakfast. Packed with probiotics from kimchi and protein from eggs, this dish is both nutritious and delicious.

Ingredients

• Cauliflower - 300 grams (riced)
• Kimchi - 100 grams, chopped
• Eggs - 2 large
• Green onions - 2, sliced
• Garlic - 2 cloves, minced
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Cooking oil (avocado or coconut) - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Optional: sesame seeds - 1 teaspoon for garnish

Steps

1. Heat a large skillet over medium heat and add the cooking oil.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the riced cauliflower and cook for 5-7 minutes, until it begins to soften.
4. Add the chopped kimchi and soy sauce, stirring well to combine. Cook for an additional 3-5 minutes.
5. Push the cauliflower mixture to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until cooked through.
6. Mix the scrambled eggs into the cauliflower and kimchi mixture.
7. Drizzle the sesame oil over the fried rice and stir in the sliced green onions. Season with salt and pepper to taste.
8. Serve hot, garnished with sesame seeds if desired.

Nutrition

• Calories: 290
• Protein: 12 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 890 mg
• Cholesterol: 186 mg
• Total Fat: 21 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in probiotics from kimchi, which can support gut health.

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