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, nutrient-packed stir-fry where tender cauliflower rice meets tangy kimchi, crisped tofu, and edamame, all brightened with a savory egg and aromatic garlic. This dish delivers an exciting blend of textures and flavors perfect for any meal time.

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NUTRITION

502kcal
Protein
32.3g
Fat
34g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (150g)

1/2 cup Kimchi (85g)

150g Extra Firm Tofu

1/2 cup Shelled Edamame (75g)

1 large Egg (50g)

1 tablespoon Coconut Oil

1 clove Garlic, minced

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

2 tablespoons Scallions, chopped

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PREPARATION

  • 1

    Heat the coconut oil in a large non-stick skillet or wok over medium-high heat.

  • 2

    Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the diced tofu and stir-fry for 3-4 minutes until it starts to develop a slight golden crust.

  • 4

    Push the tofu to the side and add the cauliflower rice, stirring frequently to achieve some crisp edges.

  • 5

    Mix in the shelled edamame and pour in the low-sodium soy sauce, stirring to combine well.

  • 6

    Create a small space in the center of the pan and crack the egg, scrambling it until just set and then mixing with the rest of the ingredients.

  • 7

    Fold in the kimchi and drizzle with sesame oil, tossing everything together for another 1-2 minutes.

  • 8

    Finish by garnishing with chopped scallions 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, nutrient-packed stir-fry where tender cauliflower rice meets tangy kimchi, crisped tofu, and edamame, all brightened with a savory egg and aromatic garlic. This dish delivers an exciting blend of textures and flavors perfect for any meal time.

NUTRITION

502kcal
Protein
32.3g
Fat
34g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (150g)

1/2 cup Kimchi (85g)

150g Extra Firm Tofu

1/2 cup Shelled Edamame (75g)

1 large Egg (50g)

1 tablespoon Coconut Oil

1 clove Garlic, minced

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

2 tablespoons Scallions, chopped

PREPARATION

  • 1

    Heat the coconut oil in a large non-stick skillet or wok over medium-high heat.

  • 2

    Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the diced tofu and stir-fry for 3-4 minutes until it starts to develop a slight golden crust.

  • 4

    Push the tofu to the side and add the cauliflower rice, stirring frequently to achieve some crisp edges.

  • 5

    Mix in the shelled edamame and pour in the low-sodium soy sauce, stirring to combine well.

  • 6

    Create a small space in the center of the pan and crack the egg, scrambling it until just set and then mixing with the rest of the ingredients.

  • 7

    Fold in the kimchi and drizzle with sesame oil, tossing everything together for another 1-2 minutes.

  • 8

    Finish by garnishing with chopped scallions and serve hot.