Kimchi Fried Cauliflower Rice with Bacon
A few weeks ago I tried cauliflower fried rice for the first time. I was a bit skeptical at first; cauliflower is no real substitute for rice. I grew up on rice, eating it often in my Korean home with a stew, vegetable sides and kimchi- always kimchi. And while this certainly isnt comparable to actual rice, it is a nice stand alone dish featuring cauliflower. In Korea we throw some cold, leftover rice into a pan with some oil, old kimchi, chili paste and either scramble an egg into it or put an egg on top. Its a fast and easy way to use up leftovers. I decided to merge these two ideas together to make a Korean variation on a trendy dish. In any dish where one cooks kimchi old, sour kimchi is preferred. Its a great way to use kimchi that is past its prime and it caramelizes nicely in a pan, especially in some bacon fat. Cauliflower takes on this assertive flavor well, and while it doesnt have the same chew as rice does, it does have a nice texture to it. Pulsing cauliflower in a food processor makes it more like couscous than rice in appearance and texture, but the structure is much sturdier than couscous. It does well in a stir fry and as long as you take care to not overcook it, it maintains its slight crunch. A nice fried egg on top with a runny yolk adds richness, and I wouldnt skimp on the roasted laver either.
A few weeks ago I tried cauliflower fried rice for the first time. I was a bit skeptical at first; cauliflower is no real substitute for rice. I grew up on rice, eating it often in my Korean home with a stew, vegetable sides and kimchi- always kimchi. And while this certainly isnt comparable to actual rice, it is a nice stand alone dish featuring cauliflower. In Korea we throw some cold, leftover rice into a pan with some oil, old kimchi, chili paste and either scramble an egg into it or put an egg on top. Its a fast and easy way to use up leftovers. I decided to merge these two ideas together to make a Korean variation on a trendy dish. In any dish where one cooks kimchi old, sour kimchi is preferred. Its a great way to use kimchi that is past its prime and it caramelizes nicely in a pan, especially in some bacon fat. Cauliflower takes on this assertive flavor well, and while it doesnt have the same chew as rice does, it does have a nice texture to it. Pulsing cauliflower in a food processor makes it more like couscous than rice in appearance and texture, but the structure is much sturdier than couscous. It does well in a stir fry and as long as you take care to not overcook it, it maintains its slight crunch. A nice fried egg on top with a runny yolk adds richness, and I wouldnt skimp on the roasted laver either.
- 4 eggs
- 2 cloves garlic minced
- 1/2 tsp black pepper
- 1 head cauliflower
- 2 tbsp toasted sesame seeds
- 3 tbsp soy sauce
- 1 tsp vegetable oil
- 2 tbsp rice wine vinegar
- 4 tbsp toasted sesame oil
- 3 slices bacon chopped
- 2 cups korean aged kimchi chopped
- 2 tbsp korean gochujang red pepper paste
- 3 scallions finely chopped
- roasted laver optional
- Carbohydrate 26.7557690068072 g
- Cholesterol 19.0936079463658 mg
- Fat 42.2899955204884 g
- Fiber 7.77924999179994 g
- Protein 15.6256125405998 g
- Saturated Fat 8.25093865814523 g
- Serving Size 1 1 Serving (540g)
- Sodium 361.180322365841 mg
- Sugar 18.9765190150073 g
- Trans Fat 2.66887985739069 g
- Calories 526 calories
Step-by-step
- Cut the cauliflower into florets and pulse in a food processor until it is similar to the texture of rice (don't over process or it will liquefy).
- Heat up a large frying pan (12 inches would be best) over medium heat and cook the bacon until crisp. Remove the bacon and drain on a paper towel. Drain all but 1 tablespoon of bacon fat.
- Sauté the kimchi, garlic and chili paste until it darkens slightly, about five minutes.
- Add the cauliflower and combine well. Stir the soy sauce and vinegar together and add to the pan and mix well. Cook, stirring often for about five minutes.
- Sprinkle in the black pepper, green onions and sesame seeds. Stir and turn off the flame.
- Heat up oil in a medium frying pan and fry eggs to your liking.
- Portion out the rice, top each plate with an egg, a teaspoon of sesame oil, and roasted laver.
Kimchi Fried Cauliflower Rice: A Fusion Delight
As a busy professional, finding quick and flavorful meals is essential. This Kimchi Fried Cauliflower Rice recipe has become a staple in my weeknight dinners. It’s a delicious fusion of Korean and American flavors, offering a healthy twist on a classic fried rice. The beauty of this dish lies in its adaptability; I often adjust it based on what I have on hand, making it a perfect recipe for using up leftover ingredients.
The initial skepticism I felt towards cauliflower rice was quickly dispelled. While it can’t entirely replicate the texture of rice, it offers a surprisingly satisfying alternative, especially when pulsed to a couscous-like consistency. This method maintains a pleasing bite and helps it absorb the rich flavors of the kimchi, bacon, and gochujang. Speaking of kimchi, let’s talk about the magic of using aged kimchi. That slightly sour and fermented tang adds depth and complexity that you just can’t get from fresh kimchi. Don't shy away from using slightly older kimchi; it truly elevates the dish!
The crispy bacon adds a satisfying salty crunch, perfectly complementing the spicy kick from the gochujang and the savory umami of the kimchi. The addition of garlic and green onions provides a subtle yet welcome aromatic touch, while the sesame seeds contribute a nutty finish. The fried egg, with its runny yolk, is the crowning glory of this dish. It binds everything together beautifully, adding richness and creaminess to every bite. I love to garnish it with roasted laver (seaweed) for an extra layer of flavor and texture.
Beyond the Recipe:
This dish isn't just about the flavors; it’s about efficiency and practicality. The simple steps are easy to follow, even on a busy workday. Plus, it’s a great way to utilize leftover ingredients. I often adjust the protein source; sometimes I’ll add leftover chicken or shrimp instead of bacon, or even omit it altogether for a vegetarian option. The versatility of this dish is what makes it a true kitchen workhorse.
Tips for Success:
Choosing Your Cauliflower: Select a firm, dense head of cauliflower. Avoid any that show signs of discoloration or bruising.
Pulsed, Not Pureed: Be careful not to over-process the cauliflower in the food processor. You want a rice-like texture, not a cauliflower puree.
Don’t Overcook: Cauliflower can quickly become mushy if overcooked. Stir-fry it over medium heat, being careful not to overcrowd the pan.
Embrace the Aged Kimchi: The older, more fermented kimchi, the better! Its pungent, sour flavor is what truly makes this dish shine.
Customize to Your Taste: Feel free to adjust the amounts of gochujang, soy sauce, and rice wine vinegar to your preferred level of spiciness and tanginess.
Garnish Generously: Don't underestimate the power of garnishes! The sesame seeds, green onions, and roasted laver add visual appeal and textural contrast.
This Kimchi Fried Cauliflower Rice recipe is more than just a meal; it's a testament to how simple, healthy ingredients can create a truly satisfying and unforgettable dish. It's the kind of recipe I return to again and again, adapting and tweaking it to suit my ever-changing needs and moods. It’s a quick, flavorful, and versatile meal that’s perfect for busy weeknights, and a fantastic way to sneak some healthy veggies into your diet.
