Kimchi Fried Cauliflower Rice 

BY SARAH MASTRACCO

Kimchi is considered a superfood due to its high content of vitamins A, B, and C, but its biggest benefit may come from the lactobacilli produced during the fermentation process. These probiotics are good for the digestive system. It is also low in calories and high in dietary fiber. This sizzling Kimchi Fried Cauliflower

Rice brings together the spicy, tangy punch of kimchi and the nutritious crunch of cauliflower, creating a dish that's bursting with flavor yet surprisingly light. Perfect for a quick dinner or a nourishing lunch, this recipe offers a plate full of vibrant colors, textures, and tastes. Topped with a perfectly runny egg and optional drizzles of spicy gochujang sauce and toasted sesame seeds, it's a feast for the eyes as much as for the palate. 

Serves 2
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients:

• 2 tablespoons extra virgin olive oil, divided
• 2 scallions, whites chopped small and greens sliced into thin rounds for garnish
• 1 ½ cup kimchi, drained and roughly chopped
• 4 cups cauliflower rice (see Cook’s Note below)
• 4 cups baby spinach
• Kosher salt
• Ground black pepper
• 3 tablespoons kimchi liquid
• 1 tablespoon rice wine vinegar
• 2 large eggs

Optional toppings:

• Drizzle low-sodium soy sauce (sub Tamari or Coconut aminos) 
• Drizzle gochujang sauce 
• 2 teaspoons toasted sesame seeds 
• Spoonful Chili Crunch

Instructions:

1. Heat 1 tablespoon of the oil In a large nonstick skillet over medium-high heat. Add the chopped scallion whites, kimchi, cauliflower rice and spinach. Season with salt and pepper and cook, stirring occasionally, until the cauliflower is just tender and the spinach is wilted, about 3 minutes. Stir in the kimchi liquid and rice wine vinegar and continue to cook for another minute. Keep the rice warm over low heat. 
2. Heat the remaining tablespoon of oil In a small nonstick skillet over medium high heat. Crack the eggs into the pan and season with salt and pepper. Cook until whites are set and yolks are still runny, about 2 minutes, or until desired doneness. 
3. Plate the kimchi fried rice and top with a fried egg, drizzle with soy sauce, gochujang, chili crunch, sliced green scallions and toasted sesame seeds.

COOK'S NOTES:

Kimchi has been a staple in Korean cuisine for centuries, dating back to around the 7th century. It evolved from salted vegetables as a way to preserve food for the winter months. Over time, various regions in Korea developed their own versions of kimchi, incorporating different ingredients and fermentation methods.

• Ingredients and Varieties: The most common type of kimchi is made from napa cabbage and Korean radish, seasoned with a mix of chili pepper, garlic, ginger, scallions, and salted seafood (like shrimp or fish sauce). However, there are over 200 known varieties of kimchi, which can vary significantly by region and season. Ingredients can include everything from cucumber to perilla leaves, showcasing the versatility of this dish.
• Fermentation Process: Kimchi is famous for its fermentation process, which not only preserves the vegetables but also enhances their flavors and nutritional benefits. The lacto-fermentation process involves beneficial bacteria (lactobacilli) that help ferment the vegetables, resulting in a tangy, spicy, and complex flavor profile. This process can last from a few days to several months, depending on the desired outcome.
• There has been significant scientific interest in kimchi due to its probiotic content and potential health benefits, including anti-oxidative, anti-aging, and immune-boosting effects. Studies are ongoing to fully understand the scope of its benefits.
• Cauliflower Rice: If you're not a fan of cauliflower, you could use broccoli rice for a different nutrient profile and a slightly different taste. It's made the same way as cauliflower rice but with broccoli.
• Baby Spinach: Kale or swiss chard can be a good substitute for baby spinach. They will add a bit more texture and a slightly different flavor profile to the dish.
• Kimchi Liquid and Rice Wine Vinegar: These are key for the tangy, umami flavor. Sub rice wine vinegar with apple cider vinegar for a similar acidic profile. If the dish needs more umami, a little bit of miso paste diluted in water can also work wonders.
• Eggs: If you're vegan or allergic to eggs, you could top the dish with firm tofu that's been lightly fried or sautéed until golden. Season the tofu with a bit of turmeric for color and black salt (kala namak) for an eggy flavor.
• Add Protein: For a protein boost, consider adding cooked, shredded chicken, pork, or tofu. For a seafood twist, shrimp would be an excellent addition.
• More Vegetables: Feel free to incorporate more vegetables like bell peppers, peas, or corn for added color, texture, and nutrition.
• Gochujang Sauce: If this is too spicy or not available, a mix of miso paste with a bit of honey and chili flakes can offer a somewhat similar flavor. Adjust the honey and chili flakes ratio based on your preference for sweetness and heat.