Kimchi Fried Rice With Sesame Chili Salmon


I always forget how tasty kimchi is, not to mention nutritious! Kimchi is chock full of probiotics, which can help improve your gut health and digestion. Plus, it's flavorful, and it can add a lot of oomph to your dishes without loading on heavy, unhealthy ingredients.

I made this fried rice using riced cauliflower, and it can be made vegan if you remove the egg. You can also use this recipe to make the rice with brown rice, quinoa, etc.

Ingredients (serves 1-2)

Ingredients for Kimchi Fried Rice

  • 1/2 tablespoon sesame oil
  • 1 cup roughly chopped kale
  • 1 cup cauliflower rice
  • 1/2 cup kimchi 
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon Sriracha
  • 1 egg

Ingredients for Sesame Chili Salmon

  • 1 wild-caught salmon filet
  • 1/2 tablespoon sesame oil
  • A little less than 1/4 teaspoon red chili flakes

1. Prepare salmon first. Preheat oven to 450 degrees. Place salmon on an aluminum foil-lined baking sheet, and drizzle sesame oil over salmon. Top with red chili flakes, and bake for 20 minutes.

2. While salmon is baking, prepare kimchi rice. Heat up sesame oil in a large pan on medium-low heat. Add kale leaves and cauliflower rice, cooking about 4 minutes or so until rice softens. Mix in kimchi, soy sauce, rice vinegar, and sriracha until evenly combined.

3. Turn the temperature up to medium, and crack the egg in. Let sit for 1 minute, then mix in with a spatula for about a minute or so until egg has cooked. Transfer to a bowl and top with salmon when ready. Serve warm.