Korean Cauliflower Rice

Korean Cauliflower Rice is a flavorful and nutritious low-carb breakfast option that brings a touch of Korean flair to your morning routine. This dish combines the lightness of cauliflower with savory seasonings and a hint of spice, making it a perfect start to the day.

Ingredients

• Cauliflower - 300 grams
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Green onions - 2, chopped
• Soy sauce - 2 tablespoons
• Gochujang (Korean chili paste) - 1 teaspoon
• Egg - 2, lightly beaten
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 teaspoon, for garnish

Steps

1. Rinse the cauliflower and cut it into florets. Use a food processor to pulse the florets until they resemble rice grains.
2. In a large skillet, heat sesame oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Add the cauliflower rice to the skillet and stir-fry for 5-7 minutes until tender but still slightly crisp.
4. Stir in chopped green onions, soy sauce, and gochujang. Cook for another 2-3 minutes, mixing well to combine the flavors.
5. Push the cauliflower rice to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked and then mix them into the cauliflower rice.
6. Season with salt and black pepper to taste. Cook for an additional minute to heat everything through.
7. Serve hot, garnished with sesame seeds and additional green onions if desired.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 13 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from cauliflower and green onions.

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