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So, I think over the past week my healthy eating kick has gone off the rails, just a little bit. I made cookies and I ended up eating way more of them than I had originally intended, and fridge forage resulted in a less than healthy – but still totally delicious – noodle dish full of the sort of things I’d promised myself I’d try to avoid. Hopefully a trip to the tailors on Wednesday for my bridesmaids dress will remind me why I’m trying to eat better!
However, one of my healthy eating recipe-tests that did turn out to be a total win last week was this Kimchee Fried Cauliflower Rice. Regular Kimchee Fried Rice is my ultimate comfort food (you can find my recipe here) and because I love cauliflower rice, I figured why not give a kimchee fried version a go? I love it as a healthy, filling lunch, and rather than frying pieces of broken up egg with the rice, I’ve added a crispy egg fried in toasted sesame oil on top.
In other news, you might notice something a little different about these food photos. I’ve shot so many recipes this year and discarded most of them (only the photos I shot for my California Fresh Crab & Avocado Summer Rolls with Creamy Miso Yogurt I’ve liked enough to post) so in an attempt to kickstart my food photography again for 2019 I treated myself to a professional food photography background from Capture by Lucy (if you’re a food blogger looking for great, wipe clean and easy to store backdrops that are actually made in and shipped from the UK, rather than the US do check her out!), and took a few styling and shooting tips from Gem. I still need to practice with this new style (I discarded all the landscape images and had to crop a portrait one for the hero shot at the top of this post) but I can’t remember the last time I was this happy with a set of photos.
A twist on the Korean comfort food classic, this Kimchee Fried Rice is made lighter by switching out regular rice for riced cauliflower, topped with a crispy, sesame-fried egg.
200g (7 oz) Cauliflower or Pre-bought Cauliflower Rice
1/2 tbsp Light Oil
80g (3 oz) Kimchee, roughly chopped
2 Large Spring Onions, sliced (plus extra for garnish, optional)
1/2 tsp Dark Soy Sauce
1/2 tbsp Gochujang
1 tsp Toasted Sesame Oil
1 Large Egg
Furikake (optional, for garnish)
Small Handful Fresh Coriander, roughly chopped (optional, for garnish)
To prepare the cauliflower rice, blitz in a food processor; depending on the size of your chopper, you may need to do this in batches.
Heat the light cooking oil a large, non-stick frying pan or wok over a medium-high heat. Once the oil is shimmering, add the kimchee and fry until slightly caramalised; you’ll be able to tell as the cabbage will soften and smell sweeter. Turn the heat up to high.
Add the cauliflower rice and the spring onions to the pan and toss until everything is coated with the kimchee juices. Add the soy sauce and gochujang and again stir fry until the cauliflower rice is well coated.
Cook for a few minutes until the cauliflower rice has softened. Again, use your sense of smell; the cauliflower rice is done when you can no longer smell that raw-cauliflower aroma. Stir in half the toasted sesame oil, and set aside.
Heat the rest of the sesame oil in a small frying pan over a high heat and fry the egg until the white is just set and the edges are crispy.
Serve the kimchee fried cauliflower rice in a warm bowl with the sesame fried egg served on top and your choice of garnishes.
You can buy gochujang in Sainsbury’s or at the Asian supermarket, and furikake from Wholefoods or on Amazon.
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