Kimchi Cauliflower Fried Rice with Chicken & Egg

Punchy kimchi fried 'rice' built on riced cauliflower with diced chicken and a crispy fried egg on top — all the flavour of the takeaway version at a fraction of the carbs. With 35g protein in a low-carb, high-volume plate, it's a savoury muscle-support breakfast that also behaves on a cut.

Ingredients

• 2 cups riced cauliflower
• 120g chicken breast, diced
• 1/2 cup kimchi, chopped
• 1 egg
• 1 spring onion, sliced
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp oil

Instructions

1. Sear the diced chicken in oil until cooked through.
2. Add the kimchi and fry 2 minutes, then add the cauliflower rice.
3. Stir-fry on high heat with soy sauce for 3-4 minutes.
4. Fry the egg separately until the edges crisp.
5. Top the rice with the egg, sesame oil, and spring onion.