I can’t say there weren’t any aphids in the cauliflower. Extra protein right?! Cauliflower has nooks and crannies where they can hide.
Aside from the aphids, this recipe came out pretty good. I have to say, the bacon helps. Don’t skip out on it. Everything else is so light already, I think it’s a nice balance. It’s also spring here so I was able to harvest some beautiful flowers from the garden and use them as garnishes.
Kimchi Cauliflower Fried Rice
Ingredients:
- 4 cups Cauliflower rice
- 1 cup kimchi, juice separated
- 1/4 cup kimchi juice
- 4 bacon slices, 1” pieces
- 2 eggs, beaten
- 4 garlic cloves, minced
- 1 small onion, diced
- 1/2 cup of carrots, diced
- 2 Tablespoon soy sauce
Toppings:
- Fried egg, sunny side up
- Black sesame seeds (optional)
- Sriracha
- Sesame oil
- Green onions
Instructions:
- Heat pan to medium high heat. Add kimchi and pan fry until toasty, about 3-4 minutes. Remove from pan and set aside.
- Cook bacon until crispy. Set aside.
- Remove all but 2 Tablespoons of bacon fat from pan. Cook eggs until just about set but not quite, about 1 minutes. Remove from pan and set aside.
- Add 2 Tablespoons of bacon fat to pan. Add onions, garlic, carrots and cook until fragrant, about 30 seconds to 1 minute.
- Add kimchi juice and cook for another minute.
- Add Cauliflower, kimchi, bacon, scrambled eggs and cook for about 1-2 minutes.
Notes:
- Cauliflower rice can be bought already made or you can make it from cauliflower by dicing it up or using a food processor.
- We want to try to keep the crunchy texture of the cauliflower. The longer the cauliflower cooks, the softer it will become.
