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 stir-fry that brings together the delightful crunch of crispy cauliflower rice with the tangy, fermented kick of kimchi, complemented by savory tofu and eggs. This dish is balanced with aromatic garlic, bell pepper, and a drizzle of sesame oil for a perfect umami finish.

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NUTRITION

405kcal
Protein
36.5g
Fat
26.3g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

1/2 cup Kimchi (85g)

6 ounces Extra Firm Tofu (170g)

2 large Eggs (100g)

1 teaspoon Sesame Oil (5g)

1/2 cup diced Red Bell Pepper (75g)

1 Green Onion (15g)

1 Garlic Clove (3g)

1 tablespoon Low Sodium Soy Sauce (15g)

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PREPARATION

  • 1

    Heat the sesame 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

    Cube the tofu and add it to the pan, frying until all sides are lightly golden and crispy, about 4-5 minutes.

  • 4

    Stir in the cauliflower rice and diced red bell pepper, cooking for an additional 3-4 minutes until the vegetables are tender.

  • 5

    Add the kimchi and drizzle in the soy sauce, stirring to combine all ingredients.

  • 6

    Push the stir-fry to one side of the pan and crack the eggs into the empty space. Scramble the eggs until just set, then mix them into the stir-fry.

  • 7

    Finish by tossing in the chopped green onion and adjust seasoning if needed.

  • 8

    Serve immediately and enjoy the vibrant mix of textures and tangy flavors.

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 stir-fry that brings together the delightful crunch of crispy cauliflower rice with the tangy, fermented kick of kimchi, complemented by savory tofu and eggs. This dish is balanced with aromatic garlic, bell pepper, and a drizzle of sesame oil for a perfect umami finish.

NUTRITION

405kcal
Protein
36.5g
Fat
26.3g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Cauliflower Rice (107g)

1/2 cup Kimchi (85g)

6 ounces Extra Firm Tofu (170g)

2 large Eggs (100g)

1 teaspoon Sesame Oil (5g)

1/2 cup diced Red Bell Pepper (75g)

1 Green Onion (15g)

1 Garlic Clove (3g)

1 tablespoon Low Sodium Soy Sauce (15g)

PREPARATION

  • 1

    Heat the sesame 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

    Cube the tofu and add it to the pan, frying until all sides are lightly golden and crispy, about 4-5 minutes.

  • 4

    Stir in the cauliflower rice and diced red bell pepper, cooking for an additional 3-4 minutes until the vegetables are tender.

  • 5

    Add the kimchi and drizzle in the soy sauce, stirring to combine all ingredients.

  • 6

    Push the stir-fry to one side of the pan and crack the eggs into the empty space. Scramble the eggs until just set, then mix them into the stir-fry.

  • 7

    Finish by tossing in the chopped green onion and adjust seasoning if needed.

  • 8

    Serve immediately and enjoy the vibrant mix of textures and tangy flavors.