Kimchi Fried Rice (Gluten-Free)
Spicy and flavorful kimchi fried rice made entirely gluten-free. Features cauliflower rice as a lower carb alternative. Uses coconut aminos instead of soy sauce.
Ingredients
- 4 cups Cauliflower rice
- 1 cup Kimchi, chopped
- 3 tbsp Coconut aminos
- 1 tbsp Gochujang (Korean chili paste)
- 1 tbsp Sesame oil
- 2 cloves Garlic
- 1/2 cup Green onions, sliced
- 4 large Eggs
- 1 tbsp Sesame seeds
Instructions
- 1Heat sesame oil in a large skillet or wok over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- 2Add kimchi and cook for 2-3 minutes, stirring occasionally.
- 3Add cauliflower rice, coconut aminos, and gochujang. Cook, stirring frequently, until the rice is heated through and well combined, about 5-7 minutes.
- 4Push the rice to one side of the skillet and crack the eggs on the other side. Cook the eggs to your liking (over easy or scrambled).
- 5Serve the kimchi fried rice topped with the cooked eggs, green onions, and sesame seeds.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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