Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, keto chicken and kimchi rice bake. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
This Keto Chicken and kimchi rice bake is a one-pot recipe for a quick low-carb Korean style rice bake. This Keto Chicken and kimchi rice bake is a one-pot recipe for a quick low-carb Korean style rice bake. Put the cauliflower into food processor and pulse it a few time so the cauliflower become the size of a grain of rice.
Keto chicken and kimchi rice bake is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Keto chicken and kimchi rice bake is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have keto chicken and kimchi rice bake using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Keto chicken and kimchi rice bake:
- Take 1 small head of cauliflower
- Take 2 cups chicken cooked and chopped
- Prepare 1 cup kimchi chopped, or to taste
- Take 2/3 cup juice from kimchi jar or to taste
- Take 1 cup shredded mozzarella cheese divided, or to taste
- Take 1 green onion cut into 1/2 inch pieces
- Prepare 1/4 cup green onion thinly sliced to garnish (optional)
You can prepare this casserole the day ahead. Loosely cover the assembled dish and refrigerate until ready to bake. Change it up by adding some broccoli or cooking it in individual baking dishes. This casserole makes a tasty welcoming gift.
Instructions to make Keto chicken and kimchi rice bake:
- Put the cauliflower into food processor and pulse it a few time so the cauliflower become the size of a grain of rice. Transfer it to a large microwavable bowl and microwave for about 4-5 minutes.
- In the meantime, lightly grease a cake pan and set aside.
- When the cauliflower is done, stir in chicken, kimchi, kimchi juice, 2/3 cup of mozzarella cheese, and large green onion pieces. Then, transfer the mixture to the cake pan.
- Put the cake pan in the fryer basket and air fry at 360F (180C) for about 4 minutes. Then, sprinkle the rest of the mozzarella cheese over the top and air fry again at 360F (180C) for 3-4 minutes until the cheese melts.
Put the cauliflower into food processor and pulse it a few time so the cauliflower become the size of a grain of rice. In the meantime, lightly grease a cake pan and set aside. In a large bowl, combine chopped chicken, cream, cream cheese, onion, minced garlic, pepper, paprika, chicken stock, and cauliflower rice. The baked kimchi fried rice is flavored with a mixture soy sauce, sesame oil, kimchi juice, and gochujang. It is tossed with edamame, green onion, and kimchi.
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