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Cauliflower Fried 'Rice' with Bacon
with mushrooms / fried egg

Active: 30 Total: 30

If this is your first time trying kimchi (fermented Korean cabbage), this classic Cook Smarts version of fried cauliflower rice is the perfect recipe to ease you in. It got great reviews when we last featured it in 2018. The kimchi provides crunch and the pickling liquid from the kimchi provides just the right level of flavor.

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Ingredients

Metric
Servings:
4
Cauliflower Fried 'Rice' with Bacon:
  • Kimchi - 2 cups, chopped
  • Bacon - 8 strips, chopped
  • Mushrooms, any brown - 8 oz, sliced
  • Asparagus - 12 oz, trimmed and chopped into 1” / 2.5 cm pieces
  • Green onions - 3 stalks, chopped green and white parts separate
  • Limes - 1, wedges
  • Bragg's / coconut aminos - 1 Tbsp
  • Pickling liquid (from jar of kimchi) - 2 Tbsp
  • Cooked cauliflower rice (leftover from Monday) - ~2 cups
  • Oil, cooking - 1 Tbsp
  • Eggs - 4
  • Hot sauce (opt) - for serving

Nutrition Facts

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Prep

  1. Kimchi - Place colander / strainer into a bowl and separate pickling liquid from the cabbage. Chop kimchi.

  2. Bacon / Mushrooms / Asparagus - Prep as directed. Store bacon in one container. Combine mushrooms and asparagus in another container. (Can be done up to 3 days ahead)

  3. Green onions / Limes - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

  1. Heat a wok over medium-high heat. Add bacon and saute until bacon is crisp, 5 to 7 minutes. Set bacon aside on a paper towel-lined plate. Drain all but a thin layer of bacon grease from the wok. 

  2. Return wok to heat and add in 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.

  3. Pour aminos and pickling liquid over vegetables and toss to coat.

  4. Add cauliflower rice and cook until cauliflower is warmed through. Fold in kimchi. Set stir-fry aside (covered so it stays warm).

  5. Place a nonstick pan over medium-high heat. Add cooking oil and then crack eggs in heated oil. Fry eggs until cooked to your liking (on one side for sunny-side up or flip to cook on both sides.)

  6. Just before serving, stir crispy bacon into cauliflower fried 'rice'.

  7. Divide stir-fry between plates and serve 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!

Nutrition Facts

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Reviews

Ratings

Original (28)
Gluten-free (1)
Paleo (3)
Vegetarian (15)

Most Helpful

Tasty, but a lot of dishes/pans.

By: Aleesha
Posted: Mar 08, 2022
Diet: Original
2 Helpful

17 reviews

I was worried that the asparagus wouldn't cook quickly enough, but I needn't've been. This came out great. The only thing I did different was to add garlic and at least twice the amount of pickling juice.

By: Brooke
Posted: Jun 09, 2022
Diet: Vegetarian
0 Helpful

This was good, but not great especially for the level of prep involved.

By: Namrita
Posted: Mar 25, 2022
Diet: Vegetarian
0 Helpful

Our kimchi must be super spicy because this was way too spicy for me, and I can usually handle a decent amount of spice. Would reduce the amount of kimchi significantly (half?).

By: Laura
Posted: Mar 24, 2022
Diet: Vegetarian
0 Helpful

I’ve made this since 2014 and always good

By: Jennifer
Posted: Mar 18, 2022
Diet: Original
0 Helpful

I think I’m finally getting the hang of tofu! Nice and crispy and tasty. Will make again.

By: Christine
Posted: Mar 17, 2022
Diet: Gluten-free
0 Helpful

Absolutely fabulous meal! As a fan of kimchi I’m glad to have a great way to use it in the future and the egg just takes it to another level.

By: Katarzyna
Posted: Mar 17, 2022
Diet: Original
0 Helpful