The Chronicle

Speedy caulie rice

KIM­CHI CAU­LI­FLOWER FRIED RICE

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IN­GRE­DI­ENTS

(Serves 2)

1 small cau­li­flower

2tbsp olive oil

2tsp toasted sesame oil

1 small bunch of kale, cen­tral ribs re­moved, leaves sliced into rib­bons 2 spring onions, thinly sliced

150g kim­chi

2tbsp freshly chopped co­rian­der, plus ex­tra leaves to gar­nish (op­tional) 3tbsp dark or light soy sauce

2 fried eggs and finely chopped red chilli, to serve

METHOD:

1. Cut the cau­li­flower into small flo­rets, then pulse in a food pro­ces­sor un­til the pieces are the size of cous­cous.

2. Heat the olive and sesame oils in a large fry­ing pan over a high heat. Add the kale and cau­li­flower rice and saute for three to five min­utes un­til the kale is wilted and the cau­li­flower rice is be­gin­ning to brown. Mix in the spring onions, kim­chi, chopped co­rian­der and soy sauce.

3. Di­vide be­tween two warmed plates and serve with a fried egg each on top, a sprin­kle of red chilli, and some ex­tra co­rian­der leaves, if you wish.

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