Good morning, happy Thursday, and why in the world is it not Friday?
I posted a picture of this dish on my Instagram a while back, but completely forgot to turn it into an actual article for Smak. It is so often cook at my apartment that I felt I had already published the recipe. Alas, the article is finally here.
I am a recent convert to the ways of cauliflower rice; I only just discovered its magical ways within the last two months. Truth be told, I am 100% on board. Am I against using "real" rice? No. I actual eat traditional brown rice quite often. Cauliflower adds a little something different to my routine.
As you are very much aware, life has been hectic lately. Work is busy. The blog has been running in all directions, lining up projects and developing the editorial calendar. Unfortunately making gourmet dinners for myself is not a luxury that I have, especially during the work week. That is what I love so much about this recipe - it's simple. Throw the ingredients into a pan, cook, season, enjoy! It's really that simple.
Please let me know if you try this recipe! I would love to hear your thoughts on it, especially on cauliflower rice.
Kimchi Cauliflower Fried Rice
1 tbsp coconut oil
16 ounces cauliflower rice
chopped mixed vegetables (red and green cabbages, carrots, broccoli, jicama, bell peppers, radishes, celery, peas, etc.)
- Heat coconut oil in pan over medium-high heat. Add cauliflower rice and cook for about 5-6 minutes.
- Add mixed vegetables, garlic, and kimchi to pan. Cook another 3-4 minutes.
- Add gochujang paste and soy sauce, to taste. Let your taste buds go wild and adjust however you please.