Kimchi Fried Cauliflower Rice

Kimchi Fried Cauliflower Rice

I think the best way to cook this fried rice is in a big wok if you have it! If not, a large skillet will do fine too!

• 1 tablespoon chopped fresh ginger

• 3 cloves of garlic – chopped

• 1 shallot – chopped

• 2 Thai chilies – chopped

• 2 carrots – grated

• 10 white mushrooms – sliced

• 1/3 cup fresh or frozen corn

• 1/3 cup fresh or frozen peas

• 2 1/2 cups of riced cauliflower

• 1 cup of kimchi – chopped

• 2 beaten eggs (omit the eggs to keep vegan)

• 2 tablespoons canola oil

• 2 tablespoons tamari

• 2 teaspoons sesame oil

• 1 tablespoon chili paste

• 2 sliced scallions

1. First, heat the 2 tablespoons of canola oil on high heat in a wok. Once it begins to shimmer a little, add in the chopped garlic, shallot, ginger and Thai chilies. Stir constantly with a metal spoon. It will become fragrant very quickly!

2. After letting the aromatics cook for about 2 minutes, add in the carrots, mushrooms, corn and peas. Allow the veggies to cook for about 5 minutes on medium high heat, constantly stirring

3. Now add in the kimchi and allow to cook for one more minute on medium high… keep stirring!

4. Next is the cauliflower! The best thing about cauliflower rice is how quickly it cooks! Once you add the cauliflower, give it a good stir around to get everything coated, about 30 seconds. Then make a little hole in the center and pour in your 2 beaten eggs.

5. Start scrambling the eggs and incorporating them into the rest cauliflower and vegetables.

6. Quickly it will start to look like friend rice! And its time to season! Add in your tamari, sesame oil and chili paste to your liking!

7. Serve immediately and top with scallions or even a poached egg! It is so delicious!