This healthy cauliflower fried rice is filling and nutritious thanks to the addition of eggs, plus it has a fantastic spicy kick from the addition of kimchi.
Ingredients
2 tbsp olive oil
3 cloves garlic, crushed
1 tbsp finely grated fresh ginger
2 x 300g packets cauliflower rice
500g packet frozen vegetable stir-fry
2 tbsp salt-reduced soy sauce
4 eggs
75g sugar snap peas, halved lengthways
⅓ cup small fresh coriander sprigs
⅔ cup store-bought kimchi, chopped (see note)
Method
Preheat oven to 220°C/200°C (fan-forced)
Heat oil in a large flameproof baking dish over medium-high heat. Cook garlic, ginger and cauliflower rice, stirring, for 2 minutes or until heated through. Add vegetable mix and soy sauce. Stir to combine. Remove from heat
Make 4 small indents in the rice mixture. Crack eggs into indents. Bake for 12-15 minutes or until whites are set
Meanwhile, place sugar snap peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until tender. Drain. Serve rice topped with sugar snap peas, coriander and kimchi.
Tips & Hints
600g cauliflower rice is equal to about 1 small head of cauliflower (1kg), trimmed and processed.
Some kimchi comes already shredded and won’t require chopping. If vegetarian, ensure you choose a vegetarian brand of kimchi.
