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

A vibrant, savory dish that marries the crunch of crispy cauliflower rice with the tangy spice of kimchi, complemented by protein-rich tofu, edamame, and a perfectly cooked egg. This dish showcases layers of flavor from garlic, ginger, and a drizzle of sesame oil, creating a nutritious and satisfying meal.

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NUTRITION

446kcal
Protein
36g
Fat
25.4g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1 cup Cauliflower Rice

1/2 cup Kimchi

1 Large Egg

50g Shelled Edamame

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Sesame Oil

1 tbsp Soy Sauce

1 Green Onion

1 tsp Sesame Seeds

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PREPARATION

  • 1

    Press and drain the tofu for at least 15 minutes, then cut into small cubes.

  • 2

    Prepare cauliflower rice by pulsing cauliflower florets in a food processor until they reach a rice-like texture.

  • 3

    Heat a non-stick skillet over medium-high heat with sesame oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.

  • 4

    Add the tofu cubes to the skillet and pan-fry until they start to turn crispy and golden on all sides.

  • 5

    Mix in the cauliflower rice, and stir-fry for about 3-4 minutes until slightly tender.

  • 6

    Stir in the kimchi and shelled edamame. Drizzle soy sauce over the mixture and combine well.

  • 7

    Push the rice mixture to one side of the skillet and crack the egg into the empty space. Scramble the egg until just set, then mix it through the rice.

  • 8

    Taste and adjust seasoning if needed. Garnish with sliced green onion and a sprinkle of sesame seeds before serving.

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

A vibrant, savory dish that marries the crunch of crispy cauliflower rice with the tangy spice of kimchi, complemented by protein-rich tofu, edamame, and a perfectly cooked egg. This dish showcases layers of flavor from garlic, ginger, and a drizzle of sesame oil, creating a nutritious and satisfying meal.

NUTRITION

446kcal
Protein
36g
Fat
25.4g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1 cup Cauliflower Rice

1/2 cup Kimchi

1 Large Egg

50g Shelled Edamame

1 clove Garlic

1 tsp Fresh Ginger

1 tsp Sesame Oil

1 tbsp Soy Sauce

1 Green Onion

1 tsp Sesame Seeds

PREPARATION

  • 1

    Press and drain the tofu for at least 15 minutes, then cut into small cubes.

  • 2

    Prepare cauliflower rice by pulsing cauliflower florets in a food processor until they reach a rice-like texture.

  • 3

    Heat a non-stick skillet over medium-high heat with sesame oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.

  • 4

    Add the tofu cubes to the skillet and pan-fry until they start to turn crispy and golden on all sides.

  • 5

    Mix in the cauliflower rice, and stir-fry for about 3-4 minutes until slightly tender.

  • 6

    Stir in the kimchi and shelled edamame. Drizzle soy sauce over the mixture and combine well.

  • 7

    Push the rice mixture to one side of the skillet and crack the egg into the empty space. Scramble the egg until just set, then mix it through the rice.

  • 8

    Taste and adjust seasoning if needed. Garnish with sliced green onion and a sprinkle of sesame seeds before serving.