Kimchi Cauliflower Fried Rice
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Kimchi Cauliflower Fried Rice sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 cup kimchi, the cook like this brand
- 3 large eggs
- Kosher salt
- 3 tablespoons avocado oil or cooking fat of choice, divided
- ½ small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups cubed cooked chicken or leftover cooked meat
- 1 small cauliflower head, riced or 16 ounces riced cauliflower (frozen or fresh)
- 2 tablespoons kimchi juice, the liquid in the kimchi jar
- 2 scallions, finely sliced on the diagonal
- 1 tablespoon toasted sesame seeds
Method
Warm a wide skillet over a medium burner.
While that cooks, whisk the eggs in a large bowl with ½ teaspoon salt. When the pan is hot, add 1 tablespoon of avocado oil. Once the oil is shimmering, pour in the whisked eggs and gently tilt the skillet so the egg forms a flat and even layer. Leave for a minute or two until the egg firms up. Slip a spatula underneath and carefully flip the egg over to cook it through on the other side.
When the egg omelet is ready, move it to a cutting board, and slice it into thin strips.
Warm the remaining two tablespoon of oil in the now-empty pan, and add the onion and a sprinkle of salt. Leave for 2 to 3 minutes or until softened.
Tip in the minced garlic and sauté for 30 seconds or until fragrant.
Turn in the chopped kimchi and increase the heat to medium-high. Stir-fry for 5 minutes or until the kimchi begins to brown in parts.
Tip in the cubed chicken, and stir for 1 minute to warm through.
Next, add the riced cauliflower, and mix well to incorporate. Stir in the kimchi juice and coconut aminos.
Lower the heat to medium-low. Lid and cook for 3 to 5 minutes or until tender (but not mushy).
Taste the rice for seasoning and adjust with salt if needed. Lift from heat, and mix in the sesame oil.
Stir in the egg strips and scallions, and scoop the fried rice into serving bowls. Finish with nori strips and sesame seeds and serve. Keep leftovers in the fridge for up to 4 days.
Kitchen notes
- Make sure your kimchi is free of sugar and other junk if you're doing a Whole30!
- If you don't like spicy food, use white kimchi.
