Kimchi Fried Rice

CARBS	KCALS	TIME	SERVES	VEG SERVINGS
32g	266	15 min	2	3

MADE WITH RICED CAULIFLOWER

Low cal and packed with veg, this is a seriously healthy dish that's loaded with good nutrition. The extra kimchi adds a lovely texture whilst being awesome for gut health. A winner for those days when you want to eat light.

Ingredients:

2 Pouches Fullgreen Riced Cauliflower
Large Handful frozen peas
1 courgette chopped into half moon pieces
Heaped Tbsp Kimchi
100g diced red cabbage
1 small carrot- finely chopped
2 Tbsp soy sauce
Juice from 1/2 lime
Tbsp agave syrup
Pinch chilli flakes
2 cloves garlic- crushed
1/2 brown onion
Sesame oil for cooking
Extra Kimchi to top
1 whole egg

Method:

Start by finely dicing the onion, then heat a little oil in a wok over a medium-high heat and cook the onion until softened.
Add in the garlic, cabbage pepper, courgette and carrots and continue to cook.
Next, toss in the riced cauliflower, frozen peas and then also the kimchi. Cook everything together until all of the veggies are cooked through and piping hot."
Mix together the soy sauce, agave syrup and lime juice.
Pour in your soy sauce mixture and add the chilli flakes here if you’d like a little extra heat. You could also grate in some fresh ginger or add an extra touch of lime juice if desired.
Meanwhile, heat a little sesame oil in a separate frying pan and crack in the egg. Cook until beautifully crisp around the edges.
Serve your fried rice topped with the egg and some extra kimchi.