Cauliflower Kimchi Fried Rice

READY IN: 25mins


  • 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
  • 12
    teaspoon ground black pepper, plus more to taste
  • 1
    tablespoon olive oil
  • 1
    tablespoon ghee, plus 2 teaspoons
  • 1
    small yellow onion, chopped
  • 1 12
    cups fermented korean cabbage, chopped (kimchi)
  • 2 12
    cups cauliflower rice
  • 4
    cups curly kale, roughly chopped
  • 4
    large eggs
  • 1
    pinch chili, flake
  • 14
    cup chopped scallion
  • 1
    lime, cut into wedges


  • In a medium bowl, whisk to combine kimchi juice, tamari, sesame oil and optional hot sauce. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.