Keto Kimchi Fried Rice with Cauliflower Rice

Ingredients

• 4 cups Cauliflower Rice
• 1 cup Kimchi
• 4 slices Bacon
• 2 tablespoons Sesame Oil
• 2 tablespoons Soy Sauce (Gluten-Free Tamari)
• 2 stalks Green Onions
• 1 tablespoon Gochujang (Korean Chili Paste)
• 4 large Eggs
• 1 tablespoon Avocado Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place 4 slices of bacon in a cold 30.48 cm skillet. Turn the heat to medium (176.7°C / 175°C) and cook for 8-10 minutes, or until the bacon is crispy. Use tongs to remove the bacon from the skillet and place it on a paper towel-lined plate to cool. Leave the rendered bacon fat in the skillet.
2. 2Add the 2 tablespoons of sesame oil and 1 tablespoon of avocado oil to the skillet with the bacon fat. Increase the heat to medium-high (190.6°C / 190°C). Add the 1 cup of kimchi to the skillet and cook for 5 minutes, stirring occasionally, until it smells fragrant and is slightly softened.
3. 3Add the 4 cups of cauliflower rice and 1 tablespoon of gochujang to the skillet. Stir everything together well. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is heated through and tender. You will hear it sizzle and smell the gochujang.
4. 4Pour the 2 tablespoons of soy sauce (gluten-free tamari) into the skillet. Crumble the cooled bacon into the skillet and stir to combine everything. Cook for 1 more minute to allow the flavors to meld.
5. 5While the rice mixture is finishing, heat a separate non-stick skillet over medium heat (176.7°C / 175°C). Crack the 4 large eggs into the skillet, one at a time. Cook for 2-4 minutes, or until the whites are set and the yolks are cooked to your preference.
6. 6Divide the kimchi fried rice mixture evenly among 4 bowls. Top each bowl with one of the fried eggs. Thinly slice the 2 stalks of green onions and sprinkle them over the top of each serving. Serve immediately.

Substitutions

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