Keto Korean Breakfast: Kimchi Fried Rice Bowl with Spicy Bulgogi

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cauliflower rice (preferably riced by food processor)
• 4 oz ground beef
• 1 cup kimchi, chopped
• 2 large eggs, beaten
• 1 tbsp sesame oil
• 2 green onions, thinly sliced
• Salt and pepper, to taste
• Optional: Avocado or cheese for garnish

Instructions

1. Heat a large non stick skillet over medium heat. Add sesame oil and ground beef, cook until browned and cooked through, season with salt and pepper. Transfer cooked beef to a plate, leaving residual grease in the skillet.
2. In the same skillet, add cauliflower rice and stir fry for about 4 minutes or until tender but still retains some crunch. Season with salt and pepper to taste.
3. Push the cauliflower rice to one side of the skillet and pour beaten eggs onto the other side. Scramble the eggs, then mix them with the cauliflower rice.
4. Add the cooked beef back into the skillet, along with kimchi. Stir fry until everything is well combined and heated through.
5. Divide the kimchi fried rice mixture between two bowls, garnish with green onions, avocado slices or cheese as desired.

Chef’s Insight

The key to this dish is balancing the textures and flavors - from the crunchy cauliflower rice to the tender beef, spicy kimchi, and savory eggs.

Notes

Feel free to adjust the spiciness of the dish by using more or less kimchi or adding extra chili flakes to the bulgogi mixture.