Crispy Cauliflower Rice Kimchi Stir-Fry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Rice Kimchi Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Rice Kimchi Stir-Fry

Enjoy a vibrant fusion of spicy kimchi and crispy cauliflower rice paired with protein-packed tofu and eggs—a dish that offers an exciting textural contrast and a burst of umami flavor in every bite.

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NUTRITION

397kcal
Protein
35.1g
Fat
22.8g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower Rice (150g)

2 Large Eggs (100g)

150 grams Firm Tofu

0.5 cup Kimchi (75g)

1 Large Egg White (33g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic, minced (3g)

2 stalks Green Onion (15g)

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PREPARATION

  • 1

    Heat the olive oil in a large non-stick skillet over medium heat.

  • 2

    Sauté the minced garlic and chopped green onions until fragrant, about 1-2 minutes.

  • 3

    Add the tofu cubes and cook for 3-4 minutes until they start to brown on the edges.

  • 4

    Stir in the cauliflower rice and kimchi, and cook for another 4-5 minutes until the cauliflower is tender and crispy.

  • 5

    Push the stir-fry mixture to one side of the skillet. Add the beaten whole eggs and egg white to the cleared space, scrambling them gently until just set.

  • 6

    Mix the scrambled eggs into the stir-fry evenly. Adjust seasoning if needed, and serve hot.

Crispy Cauliflower Rice Kimchi Stir-Fry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Cauliflower Rice Kimchi Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Rice Kimchi Stir-Fry

Enjoy a vibrant fusion of spicy kimchi and crispy cauliflower rice paired with protein-packed tofu and eggs—a dish that offers an exciting textural contrast and a burst of umami flavor in every bite.

NUTRITION

397kcal
Protein
35.1g
Fat
22.8g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Cauliflower Rice (150g)

2 Large Eggs (100g)

150 grams Firm Tofu

0.5 cup Kimchi (75g)

1 Large Egg White (33g)

1 teaspoon Olive Oil (4.5g)

1 clove Garlic, minced (3g)

2 stalks Green Onion (15g)

PREPARATION

  • 1

    Heat the olive oil in a large non-stick skillet over medium heat.

  • 2

    Sauté the minced garlic and chopped green onions until fragrant, about 1-2 minutes.

  • 3

    Add the tofu cubes and cook for 3-4 minutes until they start to brown on the edges.

  • 4

    Stir in the cauliflower rice and kimchi, and cook for another 4-5 minutes until the cauliflower is tender and crispy.

  • 5

    Push the stir-fry mixture to one side of the skillet. Add the beaten whole eggs and egg white to the cleared space, scrambling them gently until just set.

  • 6

    Mix the scrambled eggs into the stir-fry evenly. Adjust seasoning if needed, and serve hot.