Name: Cauliflower Fried Rice with Kimchi and Eggs Recipe - Australian Eggs
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp olive oil; 3 cloves garlic, crushed; 1 tbsp finely grated fresh ginger; 2 x 300g packets cauliflower rice; 500g packet frozen vegetable stir-fry; 2 tbsp salt-reduced soy sauce; 4 eggs; 75g sugar snap peas, halved lengthways; ⅓ cup small fresh coriander sprigs; ⅔ cup store-bought kimchi, chopped (see note)

Cauliflower Fried Rice with Kimchi and Eggs

Preparation time 30 mins
Serves 4 people
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Publication 11 June 2021
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Ingredients

2 tbsp olive oil

3 cloves garlic, crushed

1 tbsp finely grated fresh ginger

2 x 300g packets cauliflower rice

500g packet frozen vegetable stir-fry

2 tbsp salt-reduced soy sauce

4 eggs

75g sugar snap peas, halved lengthways

⅓ cup small fresh coriander sprigs

⅔ cup store-bought kimchi, chopped (see note)

Method

Preheat oven to 220°C/200°C (fan-forced).
Heat oil in a large flameproof baking dish over medium-high heat. Cook garlic, ginger and cauliflower rice, stirring, for 2 minutes or until heated through. Add vegetable mix and soy sauce. Stir to combine. Remove from heat.
Make 4 small indents in the rice mixture. Crack eggs into indents. Bake for 12-15 minutes or until whites are set.
Meanwhile, place sugar snap peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until tender. Drain. Serve rice topped with sugar snap peas, coriander and kimchi.