How to Make Kimchi & Avocado Cauliflower Rice Bowl
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Bring a small pot of water to a boil. Gently lower in egg and cook for 6 minutes, then transfer to ice water.
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Meanwhile, heat cauliflower rice in a nonstick skillet over medium for 3-4 minutes, stirring, until hot.
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Stir soy sauce into cauliflower rice and remove from heat.
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Peel soft-boiled egg.
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Assemble bowl: cauliflower rice on bottom, topped with kimchi, avocado, and egg (halved).
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Sprinkle with sesame seeds and green onion before serving.
Pro Tips for Perfect Kimchi & Avocado Cauliflower Rice Bowl
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cauliflower rice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Kimchi & Avocado Cauliflower Rice Bowl?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Kimchi & Avocado Cauliflower Rice Bowl?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cauliflower rice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.