Kimchi and Bacon Fried Cauliflower Rice
Kimchi and Bacon Fried Cauliflower Rice
Ingredients
For the Fried Cauliflower Rice
- 8 ounces bacon, diced
- 1 head cauliflower, riced (about 4 cups)
- 1 1/2 cups kimchi, chopped, with 2 tablespoons juice reserved
- 1/2 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon sesame oil
- 1 tablespoon avocado oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Toppings
- 4 large eggs, fried or soft-boiled
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- 1 avocado, sliced, optional
Instructions
- 1
In a large skillet or wok, cook the diced bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the pan.
⏱️ 8 min
- 2
Add the avocado oil to the pan with the bacon fat. Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min
- 3
Stir in the minced garlic, grated ginger, and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add the riced cauliflower to the skillet. Increase heat to high and stir-fry for 5-7 minutes, stirring frequently, until the cauliflower is tender-crisp and some moisture has evaporated.
⏱️ 7 min
- 5
Stir in the chopped kimchi and the reserved kimchi juice. Continue to stir-fry for another 2-3 minutes to heat through and combine flavors.
⏱️ 3 min
- 6
Remove the skillet from the heat. Stir in the cooked crispy bacon and sesame oil. Season with sea salt and black pepper to taste.
⏱️ 2 min
- 7
Divide the kimchi and bacon fried cauliflower rice among 4 bowls. Top each serving with a fried or soft-boiled egg, sliced scallions, and toasted sesame seeds. Add sliced avocado if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kimchi and Bacon Fried Cauliflower Rice
Ingredients
For the Fried Cauliflower Rice
- 8 ounces bacon, diced
- 1 head cauliflower, riced (about 4 cups)
- 1 1/2 cups kimchi, chopped, with 2 tablespoons juice reserved
- 1/2 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1 tablespoon sesame oil
- 1 tablespoon avocado oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Toppings
- 4 large eggs, fried or soft-boiled
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- 1 avocado, sliced, optional
Instructions
- 1
In a large skillet or wok, cook the diced bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the pan.
⏱️ 8 min - 2
Add the avocado oil to the pan with the bacon fat. Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min - 3
Stir in the minced garlic, grated ginger, and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the riced cauliflower to the skillet. Increase heat to high and stir-fry for 5-7 minutes, stirring frequently, until the cauliflower is tender-crisp and some moisture has evaporated.
⏱️ 7 min - 5
Stir in the chopped kimchi and the reserved kimchi juice. Continue to stir-fry for another 2-3 minutes to heat through and combine flavors.
⏱️ 3 min - 6
Remove the skillet from the heat. Stir in the cooked crispy bacon and sesame oil. Season with sea salt and black pepper to taste.
⏱️ 2 min - 7
Divide the kimchi and bacon fried cauliflower rice among 4 bowls. Top each serving with a fried or soft-boiled egg, sliced scallions, and toasted sesame seeds. Add sliced avocado if desired. Serve immediately.
⏱️ 5 min