Cauliflower Kimchi Fried Rice with Salmon
Coming in hot with a new dinner recipe to add to your rotation!
I feel as though a lot of people like to see quick, easy, healthy dinner recipes on here, which completely makes sense. For some reason, when I’m in the kitchen I tend to gravitate more towards baking up healthier versions of my favourite treats. I guess it’s just more of a “fun” process that I can’t seem to quit!
That being said, I know that the PEOPLE are often looking for easy dinner recipes, so I’m going to try for more of those (I feel like I always say that and then do not deliver ha…but I promise I will try!) If anyone has suggestions of favourite dishes they would like healthified, let me know 🙂 I love a good kitchen challenge.
Okay, onto this dish. I’m always torn over whether to actually refer to cauliflower as even remotely in the same realm as rice. Let’s be honest with ourselves – does it sort of have the same look and texture as rice? Sure. Does it taste like ACTUAL rice? Hell no. But, is it a delicious ingredient in a fried “rice”/stir fry type of situation like this that also allows you to sneak in some extra veggies? You bet.
I love the addition of mushrooms, wild salmon + kimchi here, but you can honestly customize it however you damn like. Happy cooking friends!
- 1 head of cauliflower, "riced" in a food processor (or 1 bag of pre-riced cauliflower)
- 2 cloves of garlic, minced
- 1 inch of fresh ginger, minced
- 1 tbsp. avocado oil
- 2-3 large eggs
- 2 large carrots, shredded
- 2 c. mushrooms, sliced
- 3 tbsp. soy sauce or tamari
- 1 tbsp. sesame oil
- 1/2 c. chopped kimchi
- 1 cooked filet of wild salmon (optional)
- Hot sauce, to taste
- Sesame seeds + slices green onions, for topping
- Heat your avocado oil in a large skillet or cast-iron pan over medium. Once hot, add your ginger and garlic and saute until slightly browned. Add 2 eggs and cook for a few minutes until scrambled. Remove and set aside in a bowl.
- To the same pan, add your mushrooms (or whatever veg you want to use) and let them cook for a couple of minutes until soft. Add in your cauliflower rice and shredded carrots and mix everything around. Cook over medium heat and let the "rice" get slightly browned.
- Add your scrambled eggs with the garlic + ginger back into the pan and stir to distribute. Stir in chopped kimchi.
- Turn off the heat and pour your tamari and sesame oil over the rice mixture, stirring to combine.
- When ready to serve, add your salmon filet (if using) and top everything with hot sauce, sesame seeds, green onions and an extra fried egg if desired. Mix everything together and enjoy!