10-minute Mushroom Kimchi Cauliflower Rice

Cook time: 10 minutes | Makes: 2 servings

Ingredients:

• 1 bag of frozen cauliflower rice (Trader Joes or Costco) 

• ¼ cup of kimchi (I used a vegan version) 

• 1 stalk of green onions 

• 1 bunch of enoki mushrooms 

• A handful of any other mushrooms of choice (I used maitake)

• 2 cloves of garlic, minced 

• 1 tbsp of coconut aminos or soy sauce

• 2 inches of lotus root, mandolin or thinly sliced 

• 2 tbsp rice vinegar 

• 1 pasture-raised egg (optional) 

• ½ of an avocado, cubed 

• 2 tbsp sesame oil 

Directions: 

1. Finely slice or use a mandolin to slice your lotus root as thinly as possible. In a bowl, add the rice vinegar and use your hands to coat it evenly 

2. Pop the lotus roots into your air fryer, spray with oil and cook for 10 minutes at 300 degrees 

3. Microwave your cauliflower rice if it’s frozen as directed on the package. 

4. Wash and cut up your mushrooms, garlic, avocado, and green onions for the fried rice. 

5. On a pan at medium heat, spread sesame oil out evenly and add your kimchi and garlic cloves for 2 minutes unbothered to get that nice char. Next, add your mushrooms then your green onions to the pan and saute for 5 minutes or until the mushrooms are wilted. 

6. Add your defrosted cauliflower rice to the pan with the soy sauce and pour the juice from the kimchi container in as well. Saute for another minute or two. 

7. Lastly, make a hole in the middle and add your egg then use your cooking utensil to scramble it up. Mix everything together and remove from heat when the egg is cooked and combined with the rice. 

8. To assemble, add your avocado on the outside and your lotus root which should be done by now on top. Enjoy with furikake.