Cauliflower Kimchi Fried Rice

• kimchi juice↗3 tablespoons
• tamari↗2 tablespoons
• sesame oil↗2 teaspoons
• hot sauce (Cholula, Tabasco or Frank's Red Hot)↗2 teaspoons

  optional

• skirt steak, cut into 5-inch pieces↗1 lb
• kosher salt↗2 teaspoons

  plus more to taste

• ground black pepper↗1⁄2 teaspoon

  plus more to taste

• olive oil↗1 tablespoon
• ghee↗1 tablespoon

  plus 2 teaspoons

• yellow onion↗1

  small, chopped

• fermented korean cabbage↗1 1⁄2 cups

  chopped (kimchi)

• cauliflower rice↗2 1⁄2 cups
• curly kale↗4 cups

  roughly chopped

• eggs↗4

  large

• chili, flake↗1 pinch
• cup chopped scallion1⁄4
• lime, cut into wedges↗1

Step-by-step instructions

1. 1

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

2. 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. 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. 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. 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.