Ingredient

• 2 tablespoons rice vinegar
• 2 tablespoons tamari
• 2 teaspoons toasted sesame oil
• 2 teaspoons avocado oil
• 8 ounces shiitake mushrooms, stemmed and sliced
• 1 large carrot, diced
• ¼ teaspoon sea salt
• 2 garlic cloves, chopped
• 1 tablespoon chopped fresh ginger
• ¼ cup chopped kimchi
• 1 small head of cauliflower, riced
• 1 bunch scallions, chopped
• 2 eggs, beaten
• ½ cup frozen edamame
• 1½ teaspoons fresh lime juice
• Fried eggs, for topping, optional
• Sesame seeds, for garnish
• Microgreens, for garnish
• Sriracha, for serving

Direction

1. In a small bowl, mix together the rice vinegar, tamari, and sesame oil. Set aside.
2. Heat the avocado oil in a large nonstick skillet over medium heat. Add the mushrooms, carrot, and salt and cook, stirring occasionally, for 8 minutes, or until softened.
3. Stir in the garlic, ginger, and kimchi, then add the cauliflower rice and scallions and stir to combine. Make a well in the center of the pan and pour in the eggs. Stir to scramble, then mix the scrambled eggs into the fried rice.
4. Add the tamari mixture and the edamame and cook until the edamame is heated through. Turn off the heat, stir in the lime juice, and season to taste.
5. Portion the cauliflower fried rice onto plates and top with fried eggs, if desired. Garnish with sesame seeds and microgreens and serve with sriracha on the side.