Though my family is not Korean in origin, I’ve grown to like Gochujang. Gochujang is a paste made from red chili peppers, fermented soybeans, sticky rice, and salt. It has a wonderful spicy sweet and umami flavor. Sometimes when I’m feeling lazy but want to cook something nutritious, simple, and low carb; I make my gochujang stir-fried cauliflower rice.
What You’ll Need:
1 Lb cauliflower rice (I typically get mine frozen from Costco)
2-3 eggs per 1 Lb of frozen cauliflower rice
Gochujang
Kimchi (optional)
Green Scallions (optional)
Black Pepper
Salt
- Heat up the frozen riced cauliflower in the microwave. This usually takes about 6 minutes. During this waiting period, whisk eggs until fully beaten. Well-beaten eggs are fluffier when fried. Add some salt and pepper to the eggs for taste.
- I like to use my carbon steel wok to cook this. Heat up oil in the bottom of the wok until some smoke emanates. Put in the egg batter. Scramble the eggs.
- Once the eggs are done, add in the heated riced cauliflower. I prefer to heat the riced cauliflower first so that it doesn’t take as long to cook – this way I avoid potentially burning the egg. Add about 2 tablespoons of Gochujang sauce. Stir-fry, and the dish is done in a few minutes.
- You can also stir-fry some kimchi in for extra vegetables and taste. Now, I don’t love eating raw scallions. But if you do, you can also garnish this dish with some scallions for extra color and taste!
For those looking for a more paleo or keto-friendly recipe, you gotta try this.