Name: Cauliflower Fried Rice with Kimchi and Eggs
Prep time: 10 min
Cook time: 20 min
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)

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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.

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.

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.

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