Cauliflower Fried Rice with Kimchi and Eggs Recipe | myfoodbook

Step 1

Preheat oven to 220°C/200°C (fan-forced)

Step 2

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

Step 3

Make 4 small indents in the rice mixture. Crack eggs into indents. Bake for 12-15 minutes or until whites are set

Step 4

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.

Step 5

Preheat oven to 220°C/200°C (fan-forced)

Step 6

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

Step 7

Make 4 small indents in the rice mixture. Crack eggs into indents. Bake for 12-15 minutes or until whites are set

Step 8

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.