Print
Healthier Kimchi Fried Rice
Healthier Kimchi Fried Rice is packed with craveable flavor! Made with kimchi and cauliflower rice, it's a lighter take on fried rice.
Servings 4
Calories 444kcal
Ingredients
- 3/4 cup long grain white rice
- 3 Tablespoons butter or vegan butter
- 1 shallot or 3 green onions chopped
- 1 cup packed kimchi chopped
- 1 Tablespoon kimchi liquid
- 7 oz kielbasa sliced into quarters then diced
- 2 cups cauliflower rice ~1/4 large head cauliflower
- 2 eggs
- 2 teaspoons sesame oil divided
- 1 Tablespoon gluten free reduced-sodium Tamari or soy sauce if not GF
Instructions
- Add rice to a small saucepan with a scant 1-1/3 cups water. Bring to a simmer then place a lid on top, turn the heat down to low, and simmer for 10-15 minutes or until rice is tender. Remove pan from heat then let rice sit and steam for 3 minutes before scooping and spreading out onto a large plate to cool. Once cool, measure out 2 cups then use the remaining 1/2 cup or so for another dish (or just add to this dish and slightly increase amount of Tamari/kimchi, etc.)
- Add eggs and 1 teaspoon sesame oil to a small bowl then whisk to combine and set aside.
- Heat a large wok over high heat. Add butter then, once melted, add shallots or green onions and stir fry until slightly tender, 1-2 minutes. Add kimchi and kimchi liquid then stir and heat through, 30 seconds, before adding kielbasa. Stir fry until mixture is mostly dry and kielbasa is golden brown, 5 minutes.
- Turn heat down to medium then add rice and cauliflower rice. Mix to combine then add remaining 1 teaspoon sesame oil and go around the wok a few times with Tamari - I usually add about 1 Tablespoon. Stir fry until cauliflower rice is tender, 3-4 minutes.
- Push fried rice to the sides of the wok to form a well in the center then pour the egg mixture inside. Scramble eggs then toss with the rice to combine.
- Let fried rice cool for 10 minutes or so before tasting and adding additional tamari if necessary. Scoop into bowls then serve.
Notes
- Swap in store-bought riced or crumbled cauliflower to make this dish come together even faster.
- Slightly adapted from New York Times
Nutrition
Calories: 444kcal | Carbohydrates: 35g | Protein: 15g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 139mg | Sodium: 954mg | Potassium: 503mg | Fiber: 3g | Sugar: 3g | Vitamin A: 408IU | Vitamin C: 40mg | Calcium: 61mg | Iron: 3mg