Kimchi Cauliflower Fried Rice Recipe - Cookin Canuck (2024)

FAQs

Why is my cauliflower fried rice soggy? ›

Be sure to thaw frozen riced cauliflower before using, and wring out any excess moisture to keep your fried rice from getting soggy.

The best way to deal with the liquid is to put the riced cauliflower in a covered microwave-safe dish, heat it thoroughly to get all the liquid out of it you can, then drain it. If you have to cook it on the stovetop, add as little water as possible and stir frequently to keep it from sticking to the pan.

Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥) is a variety of bokkeum-bap ("fried rice"), a popular dish in South Korea. Kimchi fried rice is made primarily with kimchi and rice, along with other available ingredients, such as diced vegetables or meats like Spam.

1) Use cold rice: You've gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal!

If you cut all the way through the floret, you're cutting through the cell structure of the curd — and when you cook it, that part will get mushy. Easier still: Place the larger florets on a baking sheet, sprinkle with a little olive oil and roast them. Michael Marks is the marketing manager for FreshPoint.

While product is hot, you can taste something a bit sour which is the malic acid, a NATURAL product (look it up, it's also used in cosmetics). **Product tastes best after stirred & cooled a little!** Before opening, use hands to squish around contents before opening to mix up the cauliflower.

"Do not for any reason stockpile your pan with tons of cauliflower rice," Patel says. "If you add a whole lot of cauliflower to a small pot, it generates steam — and steam is going to make the whole thing mushy." Patel recommends using either a very large flat-bottomed pan or simply working in batches over high heat.

It can also serve as a low calorie substitute for high calorie foods, such as rice and flour. As a good source of fiber, cauliflower slows digestion and promotes feelings of fullness. This may help reduce the number of calories you eat throughout the day, an important factor in weight control ( 2 , 9 ).

This versatile dish takes humble fried rice to new heights by incorporating additional ingredients such as diced meat and vegetables, enhancing its texture, flavor, and nutritional value. At its core, kimchi fried rice is a beloved classic comfort food and a staple in Korean cuisine.

Telling if Kimchi Fried Rice has gone bad can be quite simple. Visually, you will see a change in the color, it might appear darker. In terms of smell, it won't be as aromatic and may have a sour or rancid scent. When you see visible mold or any unusual growth in your rice, it's a definite sign it has spoiled.

Can I eat just kimchi and rice? ›

It compliments many flavors in sometimes surprising ways and has enough flavor to stand out on its own. A truly simple Korean meal is just steamed rice and kimchi, and it's mighty yummy.

As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

It can also be added to Western dishes like sandwiches, vegetable dishes, and pasta. Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome.

High Heat is Key: Cook the rice over high heat, as in the P.F. Chang's Chicken Fried Rice (Copycat Recipe). High heat allows for quick evaporation of excess moisture, keeping the rice grains separate and preventing sogginess.

Leave riced cauliflower on the heat too long and it will become soft and soggy. Follow this tip: Quickly cooked in a little butter or olive oil on the stovetop, riced cauliflower becomes softer and more tender. As a rule of thumb, about three minutes over medium heat and not too oil much should do the trick.