This Kimchi cauliflower fried rice with broccoli & thai chili peanut sauce developed as a recipe of necessity. As in, I’m moving this week and trying to get literally everything out of my fridge and pantry (and my whole apartment in general) so that I don’t have to A) waste food or B) pack it and take it with me. Because I HATE wasting food, but I also HATE packing unnecessary stuff. The past few weeks I’ve been on a total purge/detox my apartment kick – taking tons of bags of clothes and stuff to salvation army, consignment shops, sending off like 30 cookbooks plus safer skincare samples to readers…it’s been a little insane around here.

Moving is rough. The tough thing about moving is you always know it’s going to be stressful, and especially when you already have a lot of other stressful stuff going on in your life, you’ve gotta make sure your stress is in check or you are more than likely to lose your shit in the process of moving. Which definitely happens to people a LOT. And you know what else can make you feel like crap from the inside-out, besides all the stress? Getting takeout for like 1-2 weeks in a row because you have no good food (or any food at all!) in the house. Which is exactly what I’m trying to avoid in the process of moving and why I made this recipe!

The basic formula for this recipe is: take cauliflower rice, stir fry it with some ginger, garlic and onions, then add in whatever veggies you have in the fridge, add whatever protein you have in the fridge…then make the sauce, and fry up an egg to go on top. Put whatever toppings your little heart desires to finish it off. DEVOUR.

The Thai chili ‘peanut’ sauce is totally optional here, but adds an amaaazing flavor. Again, just trying to clean out the fridge here without wasting a ton of food. I ended up making this batch without any particular protein in it so I could switch it up every day between chicken, shrimp, sausage, or whatever I had on hand! Mix and match based on what leftovers you have, or choose your favorite protein and stick it in there. Guaranteed delicious.

Kimchi Cauliflower Fried Rice with Broccoli and Thai 'Peanut' Sauce (Whole30)

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Dana: Real Food with 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!

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