Kimchi Fried Cauliflower Rice with Bacon

Kimchi Fried Cauliflower Rice with Bacon
Kimchi Fried Cauliflower Rice with Bacon
A few weeks ago I tried cauliflower fried rice for the first time. I was a bit skeptical at first; cauliflower is no real substitute for rice. I grew up on rice, eating it often in my Korean home with a stew, vegetable sides and kimchi- always kimchi. And while this certainly isn’t comparable to actual rice, it is a nice stand alone dish featuring cauliflower. In Korea we throw some cold, leftover rice into a pan with some oil, old kimchi, chili paste and either scramble an egg into it or put an egg on top. It’s a fast and easy way to use up leftovers. I decided to merge these two ideas together to make a Korean variation on a trendy dish. In any dish where one cooks kimchi old, sour kimchi is preferred. It’s a great way to use kimchi that is past its prime and it caramelizes nicely in a pan, especially in some bacon fat. Cauliflower takes on this assertive flavor well, and while it doesn’t have the same chew as rice does, it does have a nice texture to it. Pulsing cauliflower in a food processor makes it more like couscous than rice in appearance and texture, but the structure is much sturdier than couscous. It does well in a stir fry and as long as you take care to not overcook it, it maintains its slight crunch. A nice fried egg on top with a runny yolk adds richness, and I wouldn’t skimp on the roasted laver either.
  • Preparing Time: 30 minutes
  • Total Time: 40 minutes
  • Served Person: 4
white meat free tree nut free nut free contains gluten contains red meat shellfish free contains eggs dairy free
  • 4 eggs
  • 2 cloves garlic minced
  • 1/2 tsp black pepper
  • 1 head cauliflower
  • 2 tbsp toasted sesame seeds
  • 3 tbsp soy sauce
  • 1 tsp vegetable oil
  • 2 tbsp rice wine vinegar
  • 4 tbsp toasted sesame oil
  • 3 slices bacon chopped
  • 2 cups korean aged kimchi chopped
  • 2 tbsp korean gochujang red pepper paste
  • 3 scallions finely chopped
  • roasted laver optional
  • Carbohydrate 26.7557690068072 g
  • Cholesterol 19.0936079463658 mg
  • Fat 42.2899955204884 g
  • Fiber 7.77924999179994 g
  • Protein 15.6256125405998 g
  • Saturated Fat 8.25093865814523 g
  • Serving Size 1 1 Serving (540g)
  • Sodium 361.180322365841 mg
  • Sugar 18.9765190150073 g
  • Trans Fat 2.66887985739069 g
  • Calories 526 calories

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.

Stuffed Blueberry French Toast?
Greek Cucumber Salad?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy