Cauliflower Fried Rice with Ham
with mushrooms / fried egg
If this is your first time trying kimchi (fermented Korean cabbage), this revised version of a Cook Smarts classic is the perfect recipe to ease you in and got great reviews when we first introduced it to our meal plan service in 2014. The kimchi provides crunch and the pickling liquid from the kimchi provides just the right level of flavor.
- Kimchi - 2 cups, chopped
- Ham, thick deli-sliced - 8 oz, chopped
- Mushrooms, any brown - 8 oz, sliced
- Asparagus - 12 oz, trimmed and chopped into 1” / 2.5cm pieces
- Green onions - 3 stalks, chopped green and white parts separate
- Limes - 1, wedges
- Cooked cauliflower rice (leftover from Tuesday) - ~2 cups
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Bragg's / coconut aminos - 1 Tbsp
- Pickling liquid (from jar of kimchi) - 2 Tbsp
- Eggs - 4
- Hot sauce (opt) - for serving
- Kimchi - Place colander / strainer into a bowl and separate pickling liquid from the cabbage.
- Ham / Mushrooms / Asparagus - Prep as directed. Combine mushrooms and asparagus in one container. Store ham separately. (Can be done up to 3 days ahead)
- Green onions / Limes - Prep as directed. Store separately. (Can be done 1 day ahead)
- Heat a wok over medium-high heat. Add first part of oil and then white parts of green onions, mushrooms, and asparagus. Saute until any moisture from the mushrooms is cooked off and vegetables are tender, 3 to 5 minutes.
- To vegetables, add ham and saute until ham is starting to brown, ~3 minutes more. Pour aminos and pickling liquid over stir-fry and toss to coat.
- Add cauliflower rice and cook until cauliflower is warmed through.
- Set stir-fry aside (covered so it stays warm) and place a nonstick pan over medium-high heat. Add second part of cooking oil and then crack eggs in oil. Fry eggs until cooked to your liking (on one side for sunny-side up, or flip to cook on both sides.)
- Serve fried cauliflower rice with fried eggs on top. Garnish with green parts of green onions and lime wedges. Season with some more aminos or some hot sauce if you’d like. Enjoy!
Good! Not a flavor profile I want all the time, but a good way to use up leftover kimchi. I used peas and carrots instead of asparagus because I had them on had.0 Helpful
I don't think I had the full two cups of kimchi - I was trying to use up leftovers and threw in what I had - but this still had a ton of flavor. The leftovers were great too!0 Helpful
Made this for my vegetarian daughter. She loved it! Next time I will chop up the kimchi and mushrooms into smaller bites. It was even better the next day! So happy to have a meal my daughter likes!0 Helpful
Not a personal favorite, but still very good.0 Helpful
Didn't have asparagus but not sure that it would have saved the meal. We were not fans of the overall flavor profile.0 Helpful
Love this dish... definitely going in my Favorites!! For me the amount of kimchi in the recipe was just right.0 Helpful