Cauliflower Kimchi Fried Rice

Replace those grains with cauliflower rice for a healthy, Korean-inspired dish. It's easy to make and approved for Whole30

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons  kimchi  juice
• 2  tablespoons tamari
• 2  teaspoons  sesame oil
• 2  teaspoons  hot sauce (Cholula, Tabasco or Frank's Red Hot) (optional)
• 1  lb  skirt steak, cut into 5-inch pieces
• 2  teaspoons kosher salt, plus more to taste
• 1⁄2 teaspoon ground black pepper, plus more to taste
• 1  tablespoon olive oil
• 1  tablespoon ghee, plus 2 teaspoons
• 1  small yellow onion, chopped
• 1 1⁄2 cups  fermented korean cabbage, chopped (kimchi)
• 2 1⁄2 cups  cauliflower rice
• 4  cups  curly kale, roughly chopped
• 4  large eggs
• 1  pinch  chili, flake
• 1⁄4 cup  chopped scallion
• 1  lime, cut into wedges

Directions

1. In a medium bowl, whisk to combine kimchi juice, tamari, sesame oil and optional hot sauce. Set aside.
2. Season steak on both sides with salt and pepper. In a large skillet over medium high heat, warm 1 tablespoon olive oil until just smoking. Sear steaks until lightly charred and cooked through, about 3-4 minutes per side depending on thickness of the meat. Remove and set aside on a plate to rest.
3. Place skillet back over medium heat, melt ghee and cook onions until soft and translucent, about 3-5 minutes. Stir in chopped kimchi, cauliflower rice and 1/2 of the tamari mixture. Reserve the other half to drizzle over final dish. Fold in chopped kale and remove from heat.
4. Place a medium nonstick skillet over medium high heat. Drizzle in 2 teaspoons ghee and fry eggs until whites are set and yolk is still soft.
5. To assemble, spoon cauliflower rice into a bowl, top with sliced steak and a fried egg. Garnish with a pinch of chili flakes, chopped scallions and lime wedges.