“This is a super-fast, healthy and delicious weeknight supper,” says food writer Clodagh McKenna. “Cauliflower rice is so easy to make – you just whizz it up in a food processor until it resembles grains of couscous.
“Kimchi is a staple of Korean cuisine – it is cabbage fermented with ginger, garlic and chilli, and you can buy it in most supermarkets. It has a distinctive sour taste, which goes perfectly with the fresh flavours of coriander, kale, the grainy texture of the cauliflower rice and the richness of the fried egg. It will take you about 15 minutes to make this dish.”
Kimchi cauliflower fried rice
- Food processor
- Large frying pan
- 1 small cauliflower
- 2 tbsp olive oil
- 2 tbsp toasted sesame oil
- 1 small bunch of kale central ribs removed, leaves sliced into ribbons
- 2 spring onions thinly sliced
- 150 g kimchi
- 2 tbsp freshly chopped coriander plus extra leaves to garnish (optional)
- 3 tbsp dark or light soy sauce
- 2 fried eggs to serve
- finely chopped red chilli to serve
- Cut the cauliflower into small florets, then pulse in a food processor until the pieces are the size of couscous.
- Heat the olive and sesame oils in a large frying pan over a high heat. Add the kale and cauliflower rice and sauté for three to five minutes until the kale is wilted and the cauliflower rice is beginning to brown. Mix in the spring onions, kimchi, chopped coriander and soy sauce.
- Divide between two warmed plates and serve with a fried egg each on top, a sprinkle of red chilli, and some extra coriander leaves, if you wish.
Clodagh’s Weeknight Kitchen by Clodagh McKenna is published by Kyle Books. Photography by Dora Kazmierak.
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