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Kimchi Fried Cauliflower Rice

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Sonja Bradfield

Ingredients

  • 1 head of cauliflower
  • 2 cloves of garlic minced
  • 3 slices of bacon chopped
  • 2 cups of chopped kimchi
  • 2 tablespoons of Korean chili paste gochujang
  • 3 tablespoons of soy sauce
  • 2 tablespoons of rice wine vinegar
  • 1/2 teaspoons of black pepper
  • 2 tablespoons of toasted sesame seeds
  • 4 teaspoons of toasted sesame oil
  • 3 stalks of green onion sliced thinly
  • 1 teaspoon of vegetable oil
  • 4 eggs
  • roasted laver optional

Instructions

  1. Cut the cauliflower into florets and pulse in a food processor until it is similar to the texture of rice (don't over process of it will liquefy).
  2. Heat up a large frying pan (12 inches would be best) over medium heat and cook the bacon until crisp. Remove the bacon and drain on a paper towel. Drain all but 1 tablespoon of bacon fat.
  3. Saute the kimchi, garlic and chili paste until it darkens slightly, about five minutes.
  4. Add the cauliflower and combine well. Stir the soy sauce and vinegar together and add to the pan and mix well. Cook, stirring often for about five minutes.
  5. Sprinkle in the black pepper, green onions and sesame seeds. Stir and turn off the flame.
  6. Heat up oil in a medium frying pan and fry eggs to your liking.
  7. Portion out the rice, top each plate with an egg, a teaspoon of sesame oil, and roasted laver.