Kimchi cauliflower fried rice with tofu and egg
18 min · 43 g protein · 429 cals / serving
Everything you love about kimchi fried rice — tangy, spicy, a little smoky from a very hot pan — with cauliflower rice in place of the rice and browned tofu and scrambled egg all through it. A bag of cauliflower rice and a jar of kimchi make it a fifteen-minute dinner.
Ingredients
- 1 tsp canola oil
- 1 block (16 oz) prepared extra firm tofu, patted dry and crumbled
- 2 cloves garlic, minced
- scant 1 cup kimchi, vegetarian (most kimchi contains fish sauce), chopped, plus 2 tbsp of its juice
- 1 tbsp gochujang
- 3 cups cauliflower rice, fresh or frozen
- 2 tsp reduced sodium soy sauce
- 2 large eggs
- 3/4 cup + 2 tbsp liquid egg white
- 3/4 tsp sesame oil
- 3 green onions, sliced
- 1 tsp toasted sesame seeds
Steps
- Heat the oil in your largest non-stick or cast-iron pan over high heat. Add the crumbled tofu and leave it alone for 2 minutes, then stir and cook 2 more, until golden in places.
- Push the tofu aside, add the garlic, kimchi and gochujang and fry 2 minutes, until the kimchi starts to catch at the edges.
- Add the cauliflower rice and soy sauce and stir-fry 4–5 minutes over high heat, spreading it out so the moisture steams off and it browns rather than stews.
- Beat the eggs with the egg whites. Push everything to one side, pour the eggs into the gap and scramble until just set, then fold through. Off the heat, drizzle with the sesame oil and top with the green onion and sesame seeds.
Good to know
Which kimchi works best?
Older, sourer kimchi has more flavour for frying; a fresh jar is milder. Taste before you add the soy sauce, because kimchi varies a lot in salt.
With real rice?
Use 2 cups of cold cooked rice in place of the cauliflower for the classic chewier texture, at about 55 instead of 72.
Per
- Calories
- 76
- Protein
- (39%)
- 8 g
- Fat
- (47%)
- 4 g
- Carbohydrates
- (13%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 193 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 857 kcal goes into the pot and 1285 g of ingredients comes out as about 1130 g of food: 76 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.