📖 Instructions

1. Prepare the Cauliflower Rice: If using a whole cauliflower head, rinse it thoroughly. Cut it into florets and pulse them in a food processor until they resemble rice-sized grains. Alternatively, you can use pre-riced cauliflower from the grocery store to save time. I always recommend pre-riced, much easier.
2. Sauté Aromatics: In a large wok or skillet, heat sesame oil over medium-high heat. Add minced garlic and ginger. Sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic; burnt garlic can ruin the whole dish.
3. Add Kimchi: Stir in the chopped kimchi and gochujang (Korean chili paste). Cook for 2-3 minutes, allowing the kimchi to soften and release its flavors. The kitchen should start smelling amazing at this point!
4. Incorporate Cauliflower Rice: Add the cauliflower rice to the wok. Stir-fry for 5-7 minutes, ensuring the cauliflower rice is well coated with the kimchi mixture and heated through. It should start to look slightly translucent and tender.
5. Add Protein (Optional): If desired, add your choice of protein, such as cooked chicken, shrimp, tofu, or tempeh. Stir-fry for another 2-3 minutes, until the protein is heated through. I prefer adding tofu for a vegan option.
6. Season and Flavor: Drizzle soy sauce (or tamari for gluten-free) and a touch of rice vinegar over the stir-fry. Stir well to combine. Taste and adjust seasonings as needed. You might want to add a pinch of sugar to balance the spiciness, or a dash of fish sauce for umami.
7. Garnish and Serve: Remove the stir-fry from the heat. Garnish with sesame seeds and sliced green onions. For an extra touch, you can add a fried egg on top. Serve immediately and enjoy!
8. Clean up: Now you can relax without worrying about the huge mess. It's one of the main benefits of this dish!
9. Personal Note: Make sure that you don't overcook the rice, it can become too soggy and ruin the dish!