- 1 head cauliflower, 2 pounds
- 4 strips lean meaty bacon, thinly sliced, 4 ounces
- 1 Tablespoon avocado oil, plus a little more for cooking the eggs
- 1 clove garlic, minced
- 1 bunch green onions, both the white and green part thinly sliced
- 2 cups kimchi, squeezed and the juice reserved
- 1 Tablespoon sesame seeds
- red pepper flakes
- 4 eggs for the fried rice + 1–2 eggs per serving for over-easy eggs
- sea salt to taste
- juice from the kimchi, about 1/2- 3/4 cup
- 2 Tablespoons gluten free soy sauce, or coconut aminos
- 2 Teaspoons sesame oil
- Trim the leaves from the head of cauliflower, and cut the florets away from the core. Process the florets into ‘rice’ in 2 batches in a 12-cup food processor, and set the rice aside.
- Heat a large skillet, 15″ or bigger, over medium high heat. Sauté the bacon until it’s browned and crispy, then add the avocado oil, garlic, and green onions. Stir fry just until the mixture becomes fragrant, about 30 seconds. Add the kimchi and stir fry for 1 minute, then add the cauliflower rice and cook stirring frequently until the rice is tender, about 8 minutes.
- Add the 4 eggs and stir fry until the eggs are fully cooked, then add in the sauce and cook stirring just until combined. Season the fried rice to taste with sea salt if needed. Keep the fried rice warm over low heat while you make the over-easy eggs.
- Heat a skillet over medium heat, add 1-2 teaspoons avocado oil, and crack the additional 1-2 eggs per serving into the pan. Cook until the eggs are your desired doneness, and serve them over the top of the bacon kimchi fried rice with a sprinkle of sesame seeds and red pepper flakes.
This dish refrigerates and reheats really well, I make a big batch and cook over-easy eggs per serving as needed.
You may need to salt the final fried rice dish to taste, it will vary depending on the type of kimchi you use and how salty it is.