15-Minute Cauliflower and Kimchi Fried Rice

The trick to fried rice is high heat and using a wok. The high sides help when stirring the rice. You don’t want to steam the rice you want to fry it. To keep from ending up with soggy rice I try to use day old rice that way it will be drier and will crisp better. While this isn’t required it definitely gives it a better texture and is a good way to use up and excess rice from a takeout order.

While making the rice a day ahead can seem like a nuisance – this way the dish only takes a few minutes to come together. This is not a traditional Korean dish, just something I enjoy making with a few delicious ingredients.

To try to up my vegetable intake I’ve been cutting cauliflower rice (the new Brussels sprouts or kale in my opinion) into some of the rice dishes that I make. I still like to have some carbs in there but this way I feel like I’m eating more rice than I actually am.

I’ll never be one of those people who can eat a meal of entirely vegetables for dinner and not be hungry so this is a nice balance. Cauliflower rice is now sold at places like Trader Joe’s and Whole Foods but it’s just as easy (and cheaper) to make yourself. Just add roughly chopped cauliflower to the bowl of a food processor fitted with a metal blade and pulse until finely chopped (the size of rice) or simply finely chop it with a chef’s knife.

I’ve only recently come to love kimchi for the wonderful fermented beauty that it is. Napa cabbage is soaked in a salty brine to kill any bacteria then it’s rubbed with a mixture of spices and fermented until it becomes the pungent, tangy Korean favorite that’s good on everything from noodles to dumplings. In my opinion it’s an acquired taste but once you’ve been enlightened to it’s greatness you won’t be turning back anytime soon.

15-Minute Cauliflower and Kimchi Fried Rice

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Prep Time 5 mins

Cook Time 10 mins

Serves 4

Ingredients:

• 3 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 5 cloves garlic, minced
• 2 teaspoons minced ginger
• 3 scallions, thinly sliced, whites and greens divided
• ¾ pound 26/30 shrimp, peeled and deveined
• 2 cups riced cauliflower
• 3 large eggs
• Kosher salt, to taste
• Ground black pepper, to taste
• 2 cups cooked long-grain white rice, or whatever type of cooked rice you have on hand
• 3 tablespoons soy sauce, use tamari to make the recipe gluten-free
• ¾ cup chopped napa cabbage kimchi
• 1/3 cup chopped cilantro

Instructions:

• Heat a wok over medium-high heat, add the vegetable oil and sesame oil and heat through. Add the garlic, ginger and the whites from the scallions, stirring with a rubber spatula just for a second. Add the shrimp to the wok and sauté until cooked through, about 4 minutes.
• Add the cauliflower rice to the wok and sauté until tender. Crack the eggs into the wok and scramble the eggs until they are just set. Add the white rice and let sit for just a second to crisp the rice then stir to combine then add the soy sauce.
• Add the kimchi, cilantro and the remaining green onions and toss to combine. Serve hot.

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