Cauliflower Kimchi Fried Rice

Don’t shy away from Asian fried rice because you think it’s too fattening! This super healthy version will have you asking for extra helpings! It’s made with riced cauliflower instead of rice, but you wouldn’t know the difference. The unique Kimchi flavoring gives it a nice zest, and the addition of pancetta elevates the flavor even more! This recipe is great as a side dish or as an entree. Dig in fellow foodies!

Cauliflower Kimchi Fried Rice
 
Author:
Serves: 4
Ingredients
  • Cooking spray (canola or vegetable)
  • ½ cup pancetta, finely diced
  • 1 tablespoon sesame oil
  • 2 eggs, beaten
  • ½ small onion, finely diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and finely diced
  • 1 cup roughly chopped kimchi
  • 2 tablespoons kimchi juice, or to taste
  • 1 12 oz. package frozen riced cauliflower
  • ½ cup frozen edamame
  • 3 tablespoons soy sauce, or more to taste
  • 5 green onions, diced and divided
  • Sesame seeds for garnish
Instructions
  1. Heat a large wok over medium heat and spray with cooking spray. Add the pancetta and cook until browned. Move pancetta aside to a small bowl.
  2. Add the sesame oil to the hot wok and sauté onions, garlic, and carrots, about 3 to 4 minutes, or until soft. Add in the chopped kimchi and kimchi juice. Cook another 3 minutes.
  3. Raise the heat to medium-high. Add the cauliflower “rice” and edamame to the wok along with soy sauce. Break up the cauliflower with a spoon, cover and cook until well incorporated, around 5 to 6 minutes. Push the vegetable mixture to one side of the pan and add the beaten eggs and green onions to the empty side. Scramble eggs until cooked through. Add the pancetta back into the mixture.
  4. Taste, and adjust seasonings with more soy sauce or kimchi juice. Garnish with remaining green onions and sesame seeds.
Notes
Notes: You can purchase frozen riced cauliflower at Trader Joe’s and other select grocery stores. Kimchi can be found at your local grocery store in the produce section.

Adapted from: New York Times

 

Shaved Brussels Sprouts with Shiitake Mushrooms

Sides | May 23, 2016 | By

I don’t know about you, but Trader Joe’s (a.k.a. TJ’s) is my go-to grocery store for just about everything! I swear, I shop there at least three times a week! One of my faves in the produce section are the shaved brussels sprouts. Such an incredible time saver, especially for this awesome recipe below. Of course, you can use your good old food processor to do the trick. This side dish goes really well with fish or chicken. See my Red Curry Salmon Kebabs to serve along side.

Shaved Brussels Sprouts with Shiitake Mushrooms
 
Author:
Serves: 4
Ingredients
  • 1 pound fresh brussels sprouts
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 large shallot, cut in half and sliced
  • 4 oz. package shiitake mushrooms, stems removed and sliced
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup sliced almonds
  • 2 tablespoons fresh cilantro, chopped
  • Juice from ½ lemon
Instructions
  1. Cut off the hard end of the brussels sprouts, discard and cut brussels in half. “Shave” the brussels sprouts in a food processor, using the slicing blade. Transfer to a large bowl.
  2. Heat a large skillet or wok with canola oil on medium high. Sautè garlic and shallots until translucent. Add in sliced shiitake mushrooms and cook until browned, about 5 minutes. Stir in the brussels sprouts and red pepper flakes, salt, pepper, and almonds and cook another 5-7 minutes. Toss in cilantro and lemon.
Notes
You can buy pre-packaged 10 oz. bags of shaved brussels sprouts at select grocery stores like Trader Joe’s.

 

Egg in the Avocado Hole

Who doesn’t love “egg-in-the-hole” for breakfast? Here’s our take on this classic dish, with a slight Asian twist! My super talented nieces, Jordan and Kaley, recently made me this plate of yum. It was so delish that I had to recreate it and cranked up the heat with Sriracha sauce. Serve it with a side of toast and berries, and breakfast is served!

Egg in the Avocado Hole
 
Author:
Serves: 2-4
Ingredients
  • 2 ripe avocados
  • 4 eggs
  • Salt and pepper to taste
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon green onions, chopped
  • 1 tablespoon fresh cilantro, chopped
Instructions
  1. Preheat oven to 425 degrees.
  2. Slice avocados lengthwise into halves and remove pits. Using a melon spoon or teaspoon, hollow out the holes in the avocado to make enough room for the eggs.
  3. Place avocados in a baking dish. Break the eggs individually, separating the yolk from the white into a bowl. Pour the yolk into each avocado half and then carefully pour the whites into each half, making sure not to spill over the avocado. Sprinkle each half with salt and pepper.
  4. Bake in the oven for about 12 to 15 minutes or until eggs are cooked. Use less time for runnier eggs. Remove from oven and drizzle with Sriracha sauce. Garnish with green onions and cilantro. Serve immediately.
Notes
This dish is always good with a side of toast and berries!