Korean Kimchi Fried Cauli Rice

SERVES 2

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 30 minutes

This dish is one that came about because . . . well, it’s all I had in the fridge. Cauliflower fried rice has always been my go-to dinner when the fridge is all but empty, but this time I had some leftover steak along with a craving for kimchi. Combine these three elements together and what do you get? One heck of a meal, that’s what! If you love spicy food as much as I do, along with briny fermented veggies, then you’ll want to add this to your menu as soon as possible.

• 1 pound skirt or flap steak
• 2 tablespoons plus 1 teaspoon avocado oil
• 1 teaspoon toasted sesame oil
• ½ cup finely diced white or yellow onion (¼ medium)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon Korean chile flakes or ½ teaspoon red pepper flakes (optional)
• 4 large eggs
• 1 cup store-bought kimchi, roughly chopped (I like wildbrine brand)
• 3 green onions (white and green parts), thinly sliced (¾ cup)
• 4 cups raw, riced cauliflower
• 2 tablespoons coconut aminos
• 1 teaspoon fish sauce (I use Red Boat)

Cut the steak into small cubes, about ¼ inch thick. You almost want the steak to look like ground beef. (Yes, this takes a little extra time, but it is worth it!)

In a large skillet over medium-high, heat 2 tablespoons of the avocado oil and the sesame oil. Swirl the pan so the oil evenly coats the bottom. When the oil is very hot but not smoking, add the diced steak, onion, salt, pepper, and chile flakes, if using. Cook the beef until golden brown and crisp on all sides, about 8 minutes total.

In a small bowl, crack two of the eggs and whisk until lightly beaten. Push the steak to one half of the skillet, leaving the other half empty. Pour the beaten eggs onto the empty side of the skillet and cook until the eggs have cooked through and set (like an omelet) about 2 minutes. Use the edge of a spatula to chop up the eggs in the pan and toss them with the steak. Add the kimchi and green onions to the skillet and cook for 2 more minutes, stirring.

Add the cauliflower rice, coconut aminos, and fish sauce to the pan and cook, stirring occasionally, until the cauliflower rice is just tender, about 4 minutes. You don’t want to overcook, or the rice will get soggy. Remove the pan from the heat and set aside to keep warm.

In a medium skillet over medium, heat the remaining teaspoon of avocado oil. When shimmering, swirl the pan so that the oil evenly coats the bottom of the skillet. Carefully crack the two eggs into the skillet and cook until the white is set, about 4 minutes.

Divide the fried rice among two bowls and top each with a fried egg.