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

A vibrant and satisfying stir-fry featuring crispy cauliflower rice, tangy kimchi, and protein-packed tofu and egg. This dish is quickly tossed in a touch of sesame oil and finished with fresh bell pepper and green onion for a burst of color and flavor, making it perfect for any meal of the day.

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NUTRITION

536kcal
Protein
40.2g
Fat
32.2g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

3 cups cauliflower rice (321g)

1/2 cup kimchi (85g)

250g firm tofu

1 large egg

1 tablespoon sesame oil

1/2 cup diced red bell pepper (45g)

2 tablespoons sliced green onions (12g)

2 cloves garlic

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PREPARATION

  • 1

    Begin by pressing the tofu gently to remove excess moisture, then cut it into 1/2-inch cubes.

  • 2

    Heat the sesame oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides, about 5-7 minutes.

  • 3

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

  • 4

    Stir in the cauliflower rice and diced bell pepper, cooking for about 4 minutes until the cauliflower becomes slightly tender.

  • 5

    Mix in the kimchi and continue stir-frying for another 2 minutes, allowing the flavors to meld.

  • 6

    Push the stir-fry to the side of the skillet and crack the egg into the empty space. Scramble it gently, then incorporate it into the mixture once just set.

  • 7

    Finish by tossing in the sliced green onions, adjust seasoning if needed, and serve warm.

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

A vibrant and satisfying stir-fry featuring crispy cauliflower rice, tangy kimchi, and protein-packed tofu and egg. This dish is quickly tossed in a touch of sesame oil and finished with fresh bell pepper and green onion for a burst of color and flavor, making it perfect for any meal of the day.

NUTRITION

536kcal
Protein
40.2g
Fat
32.2g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

3 cups cauliflower rice (321g)

1/2 cup kimchi (85g)

250g firm tofu

1 large egg

1 tablespoon sesame oil

1/2 cup diced red bell pepper (45g)

2 tablespoons sliced green onions (12g)

2 cloves garlic

PREPARATION

  • 1

    Begin by pressing the tofu gently to remove excess moisture, then cut it into 1/2-inch cubes.

  • 2

    Heat the sesame oil in a large nonstick skillet or wok over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides, about 5-7 minutes.

  • 3

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

  • 4

    Stir in the cauliflower rice and diced bell pepper, cooking for about 4 minutes until the cauliflower becomes slightly tender.

  • 5

    Mix in the kimchi and continue stir-frying for another 2 minutes, allowing the flavors to meld.

  • 6

    Push the stir-fry to the side of the skillet and crack the egg into the empty space. Scramble it gently, then incorporate it into the mixture once just set.

  • 7

    Finish by tossing in the sliced green onions, adjust seasoning if needed, and serve warm.