Directions. Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil.
This keto low carb kimchi cauliflower fried rice has all the flavors of the traditional dish without all the carbs! We live in a city with many Korean restaurants so naturally, I have an affinity towards Korean food. I love all the spices and flavors they use to season their foods especially anything with kimchi involved!
Note – make sure to keep the Kimchi juices. 3) In a new small Teflon frying pan, add 1 tbsp of Sesame Oil on high heat. Once oil is up to temp (slightly smoking), add chicken, sprinkle salt and pepper and cook for 2-4 minutes until you get a nice brown crust on the chicken.
Fried rice is known for being filled with eggs, and a variety of meats and seafood, making it a hard pass for vegans. This dish is perfect for a late-night craving! Enjoy baked tofu and peas, carrots, and spring onion in a homemade sauce that’s the perfect substitute for takeout.