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Cauliflower Fried Rice with Kimchi and Eggs

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Preparation time: 30 min
Serves 4 people
4.06 Average Rating
Print Recipe
Published

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

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  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.

Nutrition Per Serve

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

Reviews

Overall Rating

Average Rating: 4.06

13 reviews

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