World · Keto
Tuna & Kimchi Cauliflower Rice
Sesame-toasted cauliflower rice tossed with canned tuna and tangy kimchi, topped with a runny fried egg. Korean-style comfort in 15 minutes.
Halal-friendly Easy
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
7g Net carbs
32g Protein
22g Fat
380 Calories
Per serving
Ingredients
- 2 cups (200g) Cauliflower rice
- 1 can (5 oz / 140g) Canned tuna in water, drained
- 1/4 cup (50g) Sugar-free kimchi, chopped
- 1 tbsp Toasted sesame oil
- 2 tsp Coconut aminos (or soy sauce)
- 1 clove Garlic, minced
- 2 Large eggs
- 1 tsp Butter (for frying eggs)
- 2 Green onion, thinly sliced
- 1 tsp Sesame seeds
- to taste Salt and black pepper
Method
- Heat sesame oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds.
- Add cauliflower rice; sauté 4-5 minutes until tender and lightly toasted.
- Stir in drained tuna and chopped kimchi; cook 2 minutes to warm through.
- Drizzle coconut aminos over and toss; season with salt and pepper.
- In a separate small skillet, fry eggs in butter to your liking (sunny-side up recommended).
- Divide cauliflower rice between two bowls. Top each with a fried egg, green onion, and sesame seeds.
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