“Delightful Korean Brunch: Paleo Kimchi Fried Rice with Bacon and Eggs”
Experience a delicious fusion of Korean-inspired flavors in this Paleo Kimchi Fried Rice with Bacon and Eggs recipe. With mouthwatering aromas and an enticing balance of spice and umami, this dish is perfect for a satisfying brunch experience. Enjoy this sensory journey with loved ones while appreciating its photorealistic image prompts that emphasize both top and bottom views of the scrumptious meal.
Allergens
Eggs, Soy (in kimchi - depending on the brand)
Ingredients
- 1 cup cauliflower rice (preferably made from fresh cauliflower)
- 4 large eggs
- 3 slices of bacon, diced
- 1/2 cup kimchi, chopped
- 1/4 cup green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp coconut oil or avocado oil
- Salt and pepper to taste
Instructions
- In a large pan over medium heat, cook the diced bacon until crispy. Remove from pan and set aside.
- In the same pan, melt the coconut or avocado oil and add minced garlic, stirring for about 30 seconds to avoid burning.
- Add the cauliflower rice to the pan, cooking for about 5 minutes until it begins to soften.
- Stir in the kimchi and cook for an additional 2 3 minutes.
- In a separate non stick pan, fry the eggs to your preferred doneness.
- Combine the cooked cauliflower rice mixture with the bacon and green onions, seasoning with salt and pepper as desired.
- Plate the kimchi fried rice and top each serving with a freshly fried egg.
- Garnish with additional green onions for an extra pop of color.
Chef’s Insight
The secret to this dish lies in balancing the spiciness of kimchi with the richness of bacon and eggs, while maintaining a light and fluffy texture from the cauliflower rice.
Notes
Ensure your kimchi is Paleo-friendly by checking the ingredients label or making it at home.