Kimchi Fried Cauliflower Rice - No Grains
I LOVE this dish because it has all the spicy goodness and scintillating exploding flavors of kimchi and gochujang, but without the heaviness of kimchi fried rice made with rice, because there are NO carbs! Oh yeah! It’s so soul-satisfying that you will not miss conventional rice at all! And you’ll have the super probiotics from the live-cultured kimchi for optimal digestion too.
Yields: one serving
Ingredients
10 oz. raw cauliflower
1/3 cup kimchi (I used Smokeshow from Volcano Kimchi)
1/4 cup - 1/3 cup kimchi brine
1 teaspoon gochujang (I used Volcano Gochujang)
1 teaspoon toasted sesame oil
2 teaspoon tamari or soy sauce
2 Tablespoons coconut OR avocado oil (for cooking)
Chopped green onions, as garnish
One egg, sunny-side up as topping, optional
Extra kimchi for topping
Drizzle of toasted sesame oil, as garnish
Directions
Roughly chop the cauliflower and put the pieces into a food processor.
Pulse a few times until the cauliflower resembles grains of rice. DO NOT overprocess.Chop the 1/3 cup of kimchi into small chunks.
Squeeze the chopped kimchi over a small bowl to capture the liquid that comes out.
If you end up with approximately 1/3 cup of brine, then you have enough.
If not, pour additional brine from the jar of kimchi.
Note: If you have sensitive skin, don’t squeeze with bare hands. Wear gloves, or place the kimchi over a small strainer and press out the liquid.Add the gochujang, sesame oil, and tamari/soy sauce to the extracted brine and mix well. Set aside.
Heat a medium saute pan on medium-high heat and add in cooking oil of choice.
Add in the chopped kimchi and saute until it becomes dry and fragrant.
(About one minute.)Add in the cauliflower “rice”, and stir well to coat the “grains”.
Lower heat to medium and cook for about 2 minutes.Remove the kimchi fried cauliflower rice to a serving dish.
Make the sunny-side up egg if desired, and place on top.
Add the extra kimchi, green onion, and drizzle of toasted sesame oil.
Sit down, dig in!