Kimchi Cauliflower Fried Rice with Broccoli and Thai 'Peanut' Sauce (Whole30)
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4-6 servings
Ingredients
  • 1 Tbsp coconut oil
  • ½ medium red onion, diced
  • 1 Tbsp minced ginger
  • 1 Tbsp garlic
  • 1 cup kimchi, chopped
  • 1 small head broccoli, chopped into small florets
  • 4 servings leftover protein (chicken is great here!)
  • 1 small cauliflower, riced
  • ¼c kimchi juice
  • ¼c coconut aminos
  • 2 tsp fish sauce
  • 2 eggs
For the Thai ‘Peanut’ Sauce
  • ¼c unsweetened sunflower seed butter Sunbutter
  • 2 Tbsp full fat coconut milk
  • 2 Tbsp water (optional, to thin out)
  • 2 Tbsp Coconut aminos
  • Juice of ½ lime
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • Salt and pepper, to taste
For serving:
  • Chopped green onions
  • Scrambled egg
  • Sriracha
  • Extra kimchi
  • Sesame seeds
Directions
  1. Heat the coconut oil in a large skillet over medium heat. Once hot, add the onion, ginger, garlic and a small pinch of sea salt. Sauté until the onions are translucent, about 5 minutes.
  2. After the onions are sauteed, add the chopped Kimchi. Saute until browned, then add the chopped broccoli and leftover protein - add a lid on the skillet, and cook until warmed through (a few minutes). Note: if using shrimp, put those in last so they do not overcook.
  3. Add the riced cauliflower and stir in kimchi juice, coconut aminos and fish sauce. Cover and cook for a few minutes until the cauliflower is cooked through (but not until mushy). If you’re using shrimp, add them in the last few minutes just to heat through but not overcook.
  4. Meanwhile, make the scrambled egg: heat a small skillet with a little avocado or coconut oil and whip 2 eggs together in a small bowl. Once the skillet is hot, add the eggs to the pan. Cook for a few minutes, then flip the egg scramble over like a pancake until it is cooked through. Transfer to a cutting board to cool, then cut into strips for topping.
  5. Make the sauce: combine all ingredients in a blender or food processor until you’ve achieved a smooth consistency. Add salt and pepper to taste, and water as needed to thin out.
  6. Create your bowls: start with the cauliflower fried rice on the bottom, add your protein, top with the scrambled egg, chopped green onions, extra kimchi or sriracha if you like, and the delicious thai ‘peanut’ sauce!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/kimchi-cauliflower-fried-rice-with-broccoli-and-thai-peanut-sauce-whole30/