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Low Carb Kimchi “Cauliflower Fried Rice”

Low Carb “Cauliflower Fried Rice”

A delicious low carb “fried rice” dish made with cauliflower instead of rice!

In China and Korea, fried rice dishes are usually served as a side dish or made with leftovers; mine is meant as a main entrée. I wanted to see if “cauliflower rice” could stand up as a main ingredient instead of rice and I think it did very well as a substitute  I used baby bok choy, but you can use regular bok choy, broccoli, cabbage or spinach.

Typically, small amounts of meat are used in fried rice dishes, but because vegetables are so low calorie, I added more meat to make a satisfying and filling meal. If you would rather go meatless, either add more egg or use tofu. Tofu can be baked or marinate it in a bit of the seasoned soy sauce. This is also the ideal dish for leftover meat. I happened to have picked up a smoked duck breast and it was just hanging out in my freezer, so I decided to use it up for this dish.

The seasoned soy sauce is delicious and may become a go-to favorite to add to lots of Asian dishes!

Kimchi “Cauliflower Fried Rice”

Serves 4

1 tablespoon extra-virgin olive oil or good quality peanut oil, like Lorivar

1 onion, chopped

8-12 ounces pork loin, smoked duck breast or duck leg confit, chicken, or extra firm tofu; chopped into small pieces

1 tablespoon butter

2 tablespoons sesame oil

2 pounds riced cauliflower, allow to defrost and squeeze out extra water if using frozen

1-pound baby bok choy, ends removed and stems and leaves separated and chopped coarsely

2 cups kimchi and liquid, coarsely chopped

½ bunch scallion, chopped

salt

Toasted sesame seeds

3 eggs, beaten

Heat oil on medium and cook onion until soft. Raise heat to medium high and cook meat until done. Add bok choy stems and cook until softened. Add butter and sesame oil and when melted, add cauliflower. Stir until hot. Add kimchi, scallions, bok choy leaves, and salt and stir until hot. In a separate pan, heat oil to coat pan and add egg when hot. Flip egg when almost set. Remove from pan and cut into strips. Add to dish. Sprinkle sesame seeds. Serve with seasoned soy sauce.

Seasoned Soy Sauce

¼ cup tamari or soy sauce

1 scallion, chopped

2 cloves garlic, minced

2 tablespoons sesame oil

1 tablespoon toasted sesame seeds

1 teaspoon Korean chili powder (this is a mild chili powder. If using something else, consider reducing amount)

1 teaspoon black pepper

Combine all ingredients

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