Kimchi Fried Cauliflower Rice with Bacon and Spicy Sausage
I posted this on my Insta stories a while ago and a ton of you asked for the recipe. I’m finally getting around to posting it…sorry!
This is a great recipe to use all your “leftovers” hanging around in your fridge…keep reading to see why!
The key to this recipe is the Kimchi and the chili paste. Chongga kimchi is my absolute fave…when I have it in the fridge it’s gone in a week from me snacking on it! However I’m pretty sure it’s only available at Costco in Hawaii soooo if you don’t live on O’ahu then you’re SOL. The Fong Sambal Oelek chili paste however is available in most grocery stores in the Asian aisle, or at any Asian supermarket. Most Asian supermarkets will have a good kimchi, too.
So I do have to say that using old cauliflower and old kimchi that are both a little past their prime is best. The kimchi just cooks better and the cauliflower absorbs the juices better when it’s older. Also it’s recommended to use a cast iron skillet for best results.
Ingredients:
- 1 finely chopped cauliflower head
- 1 cup kimchi with the juice (Chongga kimchi is the best)
- 2 large pre-cooked spicy sausage links of your choice (I like Portugese sausage, bit spicy Italian is good, too!)
- 4 strips thick cut bacon
- 1 White onion
- 2 eggs
- 1/4 stick butter
- 1 bunch of scallions
- Butter
- Chili Paste (I like Fong Sambal Oelek)
- Sesame or Peanut oil (if you want to be extra, otherwise olive oil is fine)
- Sesame seeds
- Sriracha for topping (duh)
Instructions:
- Roughly chop the lower (whiter) end of the scallions and include some of the green part while you’re chopping. Reserve the tops (about 3-4 inches) of the scallions for garnish.
- Slice the sausage links. There are two ways you can do the sausage – incorporate into the whole dish, or place on top at the end. If you mix it in, quarter the slices.
- Heat and oil a regular pan over medium heat, and a cast-iron skillet over medium-high/high heat.
- Dice both bacon and white onion into 1/2″ slices. Throw the bacon into the regular (medium heat, non-cast iron) pan. Cook for 1-2 minutes before throwing the onion in. If you’re incorporating your quartered sausage from step 2, throw it into the pan now. Stir and cook until the onions are translucent and bacon is cooked through, but not quite crispy.
- While that’s cooking drain the kimchi, reserving the juice in a separate bowl. Once the onions and bacon are golden brown, mix in the kimchi and stir.
- Stir in the chopped cauliflower and cook for ~5 mins until cauliflower is translucent.
- While that’s cooking, make the chili paste. Melt and mix 1/4 stick butter with 1/2 tbsp chili paste (this is for a low to mid-level spice. The more chili paste, the spicier).
- Stir in chili paste and scallions (and sausage if you’re mixing it in) to pan and stir.
- While the paste is seeping in, Drop two eggs into the hot cast iron skillet and cook for 2-3 mins, depending on how runny you like your eggs (I love them with an almost-burnt bottom, soft white, and super runny yolk).
- Stir in the remaining kimchi juice to the pan and immediately transfer the rice/kimchi mixture to the cast iron skillet (medium hot) to caramelize the edges. Leave in the pan for 4-5 minutes then remove from heat.
- Add your eggs and sausage to the top (if you didn’t already incorporate the sausage into the dish). Garnish with scallions and add Sriracha to taste.
Bon Appetit!
