Low-Carb Kimchi Fried Cauliflower Rice

Step 1First, prepare the topper. Finely slice the spring onions. Mix with the dressing and place to one side.

Step 2Place the cauliflower florets in a high speed food processor and pulse until they resemble a rice consistency.

Step 3Microwave for 5 minutes (or steam for 8 - 10 minutes until soft). Allow to cool then transfer to a muslin cloth and squeeze out the excess water. This is my top tip to get super fluffy cauliflower rice!
Note: Alternatively, simply add the raw cauli-rice in step 6 before the kimchi, and pan-fry uncovered for 5-7 minutes.

Step 4Drain the kimchi, but keep the juice to one side.

Step 5Heat the ghee or coconut oil in a non stick or cast iron pan. Add the onion and fry on a medium-low heat for 1 - 2 minutes until soften. Add the garlic and ginger and fry for another 30 seconds.

Step 6Add the kimchi for another 1 - 2 minutes until sticky. Next, add the cauliflower rice to the kimchi mix and the juice.

Step 7Turn off the heat. Stir through the coconut aminos. Add the lime juice and season with salt and pepper to taste. Heat 1 tbsp of ghee or coconut oil in a non stick frying pan.

Step 8Fry the eggs to your liking. Top the kimchi fried cauli-rice with fried eggs, spring onions and sriracha sauce. Drizzle with olive oil.

Step 9Eat immediately. The kimchi fried cauli-rice (without the fried egg) can be stored in the fridge for up to 4 days, and can be reheated or eaten cold. Fried eggs are best prepared just before serving.