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Need a meal prep lunch that’s low in carbs but high in flavor? Then you’ve come to the right poorly designed blog! Today I’m sharing my meal prep friendly, low carb Kimchi Fried Rice recipe!
Spicy and a bit tangy from the kimchi, this recipe is so flavorful you won’t even notice all the veggies you’re getting into your diet. Vegetables are exactly how the carbs in this recipe are kept low. This recipe uses a mix of cauliflower rice and white rice. I personally like adding a bit of real rice into it for the mouth feel, but feel free to use all cauliflower rice if you’re really watching your carbs. Also, check out the recipe for a few tips for avoiding the catastrophe of mushy fried rice!
This recipe is also extremely versatile depending on your dietary preferences and what you have on hand. Throw any vegetables you like in. I went for carrots, celery, and peas for a pop of color but mushrooms, purple cabbage, spinach, and green beans make great additions as well. Adding a fried egg on top is how it’s commonly served in korea, but you can omit it if you’d like to keep it vegan. If you’re not vegetarian, you can also toss in some cooked chicken, beef, pork, or spam. This recipe is a great way to use up the leftovers in your fridge.
Skip the take out and spice up your lunch with this Low Carb Kimchi Fried Rice. Your tastebuds will thank you.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 3 servings
Tofu:
215 g - Firm Tofu
30 ml - Soy Sauce - Sub tamari or coconut aminos for gluten free
5 ml - Rice Vinegar
8 g - Coconut Sugar - Sub brown sugar or omit
Fried Rice:
110 g (about half) - Yellow Onion - Diced
3-4 cloves - garlic - Minced
20 g - Jalapeno - Diced
300 g - Frozen Cauliflower Rice
70 g (1 rib) - Celery - Finely Chopped
85 g (1 medium) - Carrot - Finely Chopped
200 g - Red Bell Pepper - Diced
95 g - Cold, Leftover Rice* - Optional
108 g - Sour Kimchi* - Use vegan if needed
90 g - Frozen Peas - Optional
2-3 tbsp - Kimchi Juice*
45 g - Gochujang (korean red pepper paste)
1 tsp - Gochugaru (korean red pepper flakes)
15 ml - Soy Sauce - Sub tamari or coconut aminos for gluten free
7 ml - Toasted Sesame Oil
Optional Toppings:
Fried Egg
Toasted Sesame Seeds
Shredded Nori
Sliced Green Onion
Jalapeno Slices
Instructions:
The night before, press tofu with a tofu press* until all excess water is expelled. Freeze for at least 4 hours. Defrost, and press again until all excess water is expelled*.
In a bowl, mix together soy sauce, rice vinegar, and coconut sugar. Pour marinade over tofu and allow to sit for at least 30 minutes. Ideally 2 hours.
Add cauliflower rice to a microwave safe dish. Microwave for 4 minutes or until cooked through. When cauliflower is cool enough to handle, add to a clean dish towel and squeeze out as much excess water as possible*.
In a pan over medium-high heat, using a non-stick method of choice (i.e. oil, cooking spray, non-stick cookware), add onion. When onion becomes translucent add in tofu, carrots, celery, and jalapeno, and red bell pepper. Cook for another 5-7 minutes or until carrots begin to soften. Stir occasionally to avoid burning.
Meanwhile, in a bowl, mix together kimchi juice, gochujang, gochugaru, soy sauce, and toasted sesame oil.
Turn heat to low. Add in garlic. When garlic becomes fragrant, add in cauliflower rice and cold rice. Mix in gochujang sauce.
Stir in kimchi and peas. Allow to cook for another 3 minutes. Stir occasionally to avoid burning.
When ready to serve, portion rice into bowls or tupperware. Top with a fried egg, shredded nori, and toasted sesame seeds, and enjoy.
Store in the fridge for up to 4 days.
*Notes:
If you don’t have a tofu press, you can make your own by placing the tofu between two plates and stacking something heavy on top such as large books, cans, water jugs, etc.
Pressing and freezing the tofu helps the texture and makes it more crispy.
Squeezing the cauliflower will help the fried rice from becoming too wet.
Using cold, day old rice helps reduce the starch and avoids the dish from becoming mushy. It’s a great way to use leftovers!
Old or sour kimchi works best in this dish. But fresh works fine too.
Kimchi juice is the juice at the bottom of kimchi jars.
Need something else to meal prep? How about some lemon poppyseed muffins?
