Optional: Sesame oil, scallions and nori seaweed to garnish
Instructions
Preheat oven to 350F. Line a baking tray with parchment paper and add your (frozen) cauliflower rice in a single layer (you may need 2 trays). Bake for 20-25 mins until dried out (sometimes it helps to microwave your cauliflower rice so it breaks up a bit if still frozen. If using fresh cauliflower rice you may not need as long!). Alternatively you can also gently toast the cauliflower in a pan over low heat to toast it - it will take sometime but works!
Measure out your kimchi in a stainless steel bowl and use scissors to snip into small pieces. I prefer to do this vs. chopping on a cutting board because the juices stain my board red.
In a bowl, scramble up your eggs. Add a pinch of salt.
In a frying pan or wok, spray a little oil and add your beaten egg. Keep scrambling your eggs and use your spatula to split it up into small chunks. Once cooked ,set aside.
In the same pan, add a little oil (if needed) and add your ground meat and garlic. Break up your turkey while cooking.
Once almost cooked, add gochujang and oyster sauce. Mix well. Add in the kimchi and keep cooking until the moisture has evaporated (you don't want there to be residual liquid).
Add in the cauliflower rice and eggs. Mix well.
Turn off the heat. Taste and adjust seasoning. Serve with sesame oil, scallions and crushed seaweed. This is definitely best served immediately. You can also refrigerate to enjoy the next day!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2024/03/24/the-best-cauliflower-kimchi-fried-rice-gf-df/