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Picture of Vegan Korean Recipes: Cauliflower Kimchi Fried Rice
american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 368 kcal 18 %
  • Fat 18 g 28 %
  • Saturated 9 g 43 %
  • Carbs 40 g 13 %
  • Fiber 18 g 70 %
  • Protein 20 g 39 %
  • Cholesterol 0 mg 0 %
  • Sodium 928 mg 39 %
  • Calcium 353 mg 35 %
  • Magnesium 131 mg 31 %
  • Potassium 3352 mg 71 %
  • Iron 5 mg 25 %
  • Zinc 2 mg 22 %
  • Phosphorus 404 mg 58 %
  • Vitamin A 31 µg 3 %
  • Vitamin C 264 mg 294 %
  • Thiamin (B1) 0 mg 27 %
  • Riboflavin (B2) 0 mg 36 %
  • Niacin (B3) 3 mg 20 %
  • Vitamin B6 1 mg 95 %
  • Folate equivalent (total) 410 µg 103 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 2 mg 13 %
  • Vitamin K 356 µg 296 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vegan Korean Recipes: Cauliflower Kimchi Fried Rice

Ingredients

  • 1/2 piece head cauliflower (or about 2 cups rice)
  • 1 cup kimchi
  • 1/4 cup kimchi juice
  • 1/2 tablespoon vegan butter (important, don’t skip it)
  • 1/2 tablespoon extra virgin olive oil
  • 1/5 block tofu, cubed
  • 1 dash sea salt (for tofu)
  • 1 nori flakes (for garnish)
  • 1 toasted sesame seeds (garnish)
  • 1 chopped green onions (garnish)

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