Cauliflower "rice" is one of my favorite low-carb/grain-free innovations. Not only does it cut out the rice, but it replaces it with tons of veggies; whether or not you are avoiding rice, everyone can appreciate a way to get more vegetables onto their plate. I've done it a few times on this here blog (coconut-cilantro cauli-rice, Mexican cauli-rice, even plain with Massaman curry) but I've been itching to try a variation of fried rice. Originally I was going to make something reminiscent of Chinese takeout, but I had a hankering for kimchi and decided to give this a shot.
I'm no expert on Korean food, but I love the flavors. From what I understand, kimchi bokkeumbap (kimchi fried rice) is a way to use up your ingredients when you have leftover rice and leftover kimchi. I imagine that is common in Korean households. A fried egg is often served on top but I scrambled my eggs instead. You could probably tweak this recipe as much as you'd like. I really want to try it with bean sprouts or enoki mushrooms to vary the texture.
KIMCHI FRIED CAULI-RICE
- 1 smallish head cauliflower
- 1 cup cabbage kimchi, chopped
- 2-4 scallions, sliced (my scallions were quite small so I used 4, use 2 if yours are larger)
- 1/4 cup mushrooms, roughly chopped (I used criminis)
- 1/4 tsp Korean red pepper powder (or regular chili powder)
- 1 tsp dark sesame oil
- Splash of soy sauce (or tamari, or fish sauce, or coconut aminos)
- 1 eggs, beaten (use 2 if you want this to be more substantial, or if you really like eggs)
- Fat of choice for sauteeing (I used coconut oil)
- Break the cauliflower into florets. Wash and dry very well. Run it through the shredding disk of a food processor and set aside. This can be done ahead of time.
- Heat some oil in a large skillet over medium-high heat. Add the mushrooms, kimchi, and scallions. Saute until the mushrooms are softened and some of the kimchi liquid has evaporated. Stir in the red pepper powder or chili powder.
- Add the riced cauliflower with a splash of soy sauce (or specified alternative). Saute while mixing well. Reduce heat to medium-low, cover, and cook until cauliflower is softened to desired consistency. Check every minute or so and do NOT overcook.
- Drizzle the sesame oil over the cauliflower mixture and remove from the skillet. Wipe out the pan, then add more oil. Pour the beaten egg into the skillet and let it cook until slightly browned. Flip and cook the other side until done. Roll up the resulting egg pancake and slice, then mix it with the rest of the "rice". Serve.