Kimchi Bokkeumbap (Keto)

Kimchi Bokkeumbap (Keto) is a flavorful Korean fried rice dish that substitutes traditional rice with cauliflower rice, making it a low-carb delight. Packed with spicy kimchi and vegetables, it's a perfect quick lunch for those following a ketogenic diet.

Ingredients

• Cauliflower rice - 300 grams
• Kimchi - 150 grams, chopped
• Cooked chicken breast - 100 grams, diced
• Eggs - 2 large
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Sesame oil - 1 tablespoon
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add chopped kimchi and cook for 2-3 minutes, stirring occasionally.
4. Stir in the diced cooked chicken breast and cauliflower rice; cook for another 5 minutes until the cauliflower is tender.
5. Push the mixture to one side of the skillet and crack the eggs into the empty space.
6. Scramble the eggs until cooked, then mix them into the cauliflower rice mixture.
7. Add sesame oil, soy sauce, salt, and black pepper to the skillet, stirring well to combine all ingredients.
8. Finally, stir in the chopped green onions and cook for an additional minute.
9. Serve hot, garnished with extra green onions if desired.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 210 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Low-carb alternative to traditional fried rice, supporting weight management.
• Rich in probiotics from kimchi, aiding digestion and gut health.

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