We turned the traditional Korean rice bowl into a veggie love fest for two with purple cauliflower “rice” and a sunny-side-up egg.
Green Onion Slaw (see below)
1 head purple cauliflower, trimmed and chopped into large chunks
4 teaspoons toasted sesame oil
Salt, to taste
2 medium carrots, peeled and cut into matchsticks—try it with baby colored carrots!
1 pound purple or green kohlrabi, trimmed and diced into matchsticks (peeling optional)
8 ounces white mushrooms, sliced
2 tablespoons gochujang (Korean chile paste), plus more for serving
2 fried eggs, sunny-side up with runny yolk
Toasted sesame seeds, for garnish
Optional: Serve with side of Frieda’s kimchi
In food processor container, add about 1/2 of cauliflower, and pulse until it looks like rice grains; remove into large bowl. Repeat with rest of cauliflower and set aside.
Heat 1 teaspoon toasted sesame oil in nonstick skillet or wok on medium heat. Sauté mushrooms until just tender, then season to taste. Repeat steps with carrots and kohlrabi. Turn heat up to medium-high and heat 1 teaspoon toasted sesame oil. Add cauliflower “rice” and stir fry until lightly brown. Season to taste.
Divide cauliflower “rice” into 2 bowls. To each, add one fried egg to the center of the bowl, then arrange green onion slaw, mushrooms, carrots, kohlrabi, and gochujang around edges. Sprinkle with toasted sesame seeds. Serve immediately with extra gochujang and a side of kimchi, if desired.
Green Onion Slaw
1 bunch green onions, trimmed, cut into 3-inch pieces, then thinly sliced lengthwise
1/2 tablespoon distilled vinegar
1/2 tablespoon toasted sesame oil
Salt, to taste
Toasted sesame seeds, for garnish (optional)
In medium bowl, toss together all ingredients. Refrigerate until ready to assemble bowl.
Source: Frieda’s Inc.