Kimchi Cauliflower Rice (ITIS With Paleo Modifications)

Serves two

This recipe is rich in probiotics and fibre, a great option for those following an anti-inflammatory or grain free plan for improved energy, digestion and immune health. It contains 0g of sugar, 14g of protein and a whopping 7g of fibre. 

Fermented foods are essential for good gut health ... if you're not eating them, you're missing out.  While a probiotic in pill form can be helpful, it only delivers 2 - 15 strains of probiotics whereas saukerkraut and kimchi will give you 400 - 600 per bite.

Never heard of kimchi?

Kimchi is a Korean fermented vegetables (almost like a sauerkraut) that is rich in probiotics and fibre, which aids in digestion. Kimchi is spicier than traditional sauerkraut and gives this amazing "fried rice" a boost of flavour and nutrition. It contains nightshades, so you'll want to make sure you have already tested that you're okay with the ingredients, especially if you have joint pain or an IBD. If you haven't tested that yet (I recommend doing so), you can swap sauerkraut for kimchi.

I buy my kimchi and sauerkraut at local markets or health food stores. There are zero added ingredients (only cabbage, salt and spices). Both kimchi and sauerkraut are super easy to make and I have trainings on fermented foods inside our membership, The Integrative Autoimmune Membership, but I prefer to prioritize my kitchen time on other things. 

While I can do many things, I don't have to do everything.

For this recipe, I've recommended an egg as protein, but you can just as easily substitute sliced chicken, fish, whatever floats your fermented boat. I suggest allowing for leftovers as it's a simple meal to take to work the next day.

If you have never had kimchi or sauerkraut before, I also strongly recommend you start with 1/4 cup (versus 1 cup as in the recipe) for both flavour and tummy testing. It is possible to have too much of a good thing too quickly.

Start small and work up from there.

Ingredients

• 1/2 head cauliflower (medium, chopped into florets)
• 1 1/2 tsps coconut oil
• 1 cup kimchi (liquid drained off)
• 1 tbsp coconut aminos
• 1 1/2 tsps apple cider vinegar
• 1/4 tsp black pepper
• 1 tbsp sesame seeds
• 1 tsp sesame oil
• 1 1/2 stalks green onion (chopped)
• 1/2 cup frozen peas (thawed); omit if following Paleo
• 2 egg

Preparation

1. Use a food processor to process your cauliflower florets into a rice-like consistency. OR buy it predone (no shame in that ... frozen or not).
2. Transfer to a bowl and set aside.
3. Heat coconut oil in a large skillet over medium heat. Add kimchi and cauliflower rice then saute for 5 minutes. Add in tamari, apple cider vinegar, black pepper, sesame seeds, sesame oil, green onion and green peas. Stir well to mix and saute for another 2 to 4 minutes or until heated through. Reduce heat to lowest setting.
4. In a separate frying pan, fry your eggs.
5. Divide kimchi fried rice between bowls and top with a fried egg. Enjoy!