Crispy Cauliflower Kimchi Fried Rice

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

Crispy Cauliflower Kimchi Fried Rice

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Kimchi Fried Rice

Enjoy a vibrant twist on traditional fried rice where crispy cauliflower forms the base, complemented by tangy kimchi, sautéed tofu, edamame, and a perfectly scrambled egg. This dish delivers a satisfying crunch and a burst of umami with every bite, wrapped in a light sesame-infused stir-fry.

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NUTRITION

515kcal
Protein
34.5g
Fat
31.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2 cups cauliflower florets (≈200g)

1/2 cup kimchi (≈75g)

150g firm tofu

1/2 cup shelled edamame (≈75g)

1 large egg

1 tablespoon sesame oil

2 cloves garlic

2 green onions

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets with a small drizzle of sesame oil, a pinch of salt, and minced garlic. Roast for 20 minutes until crispy, turning halfway through.

  • 2

    While the cauliflower roasts, press the tofu to remove excess moisture and cut it into small cubes.

  • 3

    Heat a non-stick skillet over medium heat with the remaining sesame oil. Add the tofu cubes and stir-fry until golden brown on all sides.

  • 4

    Add the shelled edamame to the skillet and stir-fry for another 2 minutes.

  • 5

    Push the tofu and edamame to one side of the pan, then crack the egg into the pan. Scramble the egg until just set, and then mix it with the tofu mixture.

  • 6

    Stir in the kimchi and roasted garlic, allowing the flavors to meld for about 1 minute.

  • 7

    Gently fold in the roasted crispy cauliflower. Adjust seasoning with a pinch of salt if needed.

  • 8

    Garnish with chopped green onions and serve immediately.

Crispy Cauliflower Kimchi Fried Rice

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

Crispy Cauliflower Kimchi Fried Rice

YOUR SOLIN GENERATED RECIPE

Crispy Cauliflower Kimchi Fried Rice

Enjoy a vibrant twist on traditional fried rice where crispy cauliflower forms the base, complemented by tangy kimchi, sautéed tofu, edamame, and a perfectly scrambled egg. This dish delivers a satisfying crunch and a burst of umami with every bite, wrapped in a light sesame-infused stir-fry.

NUTRITION

515kcal
Protein
34.5g
Fat
31.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2 cups cauliflower florets (≈200g)

1/2 cup kimchi (≈75g)

150g firm tofu

1/2 cup shelled edamame (≈75g)

1 large egg

1 tablespoon sesame oil

2 cloves garlic

2 green onions

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the cauliflower florets with a small drizzle of sesame oil, a pinch of salt, and minced garlic. Roast for 20 minutes until crispy, turning halfway through.

  • 2

    While the cauliflower roasts, press the tofu to remove excess moisture and cut it into small cubes.

  • 3

    Heat a non-stick skillet over medium heat with the remaining sesame oil. Add the tofu cubes and stir-fry until golden brown on all sides.

  • 4

    Add the shelled edamame to the skillet and stir-fry for another 2 minutes.

  • 5

    Push the tofu and edamame to one side of the pan, then crack the egg into the pan. Scramble the egg until just set, and then mix it with the tofu mixture.

  • 6

    Stir in the kimchi and roasted garlic, allowing the flavors to meld for about 1 minute.

  • 7

    Gently fold in the roasted crispy cauliflower. Adjust seasoning with a pinch of salt if needed.

  • 8

    Garnish with chopped green onions and serve immediately.