Cauliflower Fried Rice with Kimchi and Eggs
Cauliflower Fried Rice with Kimchi and Eggs
- Preparation time 30 mins
- Serves 4 people
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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
- Preheat oven to 220°C/200°C (fan-forced).
- 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.
- Make 4 small indents in the rice mixture. Crack eggs into indents. Bake for 12-15 minutes or until whites are set.
- 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.