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Recipes and Cooking

EVERYDAY CAULI RICE EGGS KIMCHI AUST EGGS PART TWO AUG 2020 7591 lowres

Cauliflower Fried Rice with Kimchi and Eggs

Cauliflower Fried Rice with Kimchi and Eggs

EVERYDAY CAULI RICE EGGS KIMCHI AUST EGGS PART TWO AUG 2020 7543 lowres

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

  1. Preheat oven to 220°C/200°C (fan-forced).
  2. 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.
  3. Make 4 small indents in the rice mixture. Crack eggs into indents. Bake for 12-15 minutes or until whites are set.
  4. 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.

Notes

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.

Nutritional Information

  • Serving size 284g
  • Energy 967kJ 231kcal
  • Protein 13.8g
  • Total fat 14.9g
  • Saturated fat 2.8g
  • Carbs (total) 7.3g
  • Carbs (sugar) 6.2g
  • Sodium 738mg
  • Fibre 6.8g

All nutrition values are per serve.

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