Recipe: Fried Rice With Cauliflower and Kimchi

FRIED RICE WITH CAULIFLOWER AND KIMCHI

Serves 1.

Note: Joe Yonan provides his own kimchi recipe in his book, "Serve Yourself: Nightly Adventures in Cooking for One," but you can use a commercial brand. Kimchi, a spicy condiment usually made from cabbage, is available at Korean and Asian food stores. Use a large nonstick skillet if you don't have a wok, Yonan advises, just expect the dish to take a little longer to cook.

• 1 tbsp. oil

• 1/2 small (5-6 oz.) cauliflower, cored, cut into 1/2 -in. pieces

• 1 c. cold cooked white or brown rice or farro

• 1/2 c. kimchi, chopped, plus more for garnish

• 1 green onion, white and green parts, thinly sliced, plus more for garnish

• 1 tsp. soy sauce

Directions

Heat a 14-inch flat-bottom wok over high heat until a drop of water vaporizes within a second or two. Swirl in the oil to coat the sides and bottom. Add the cauliflower; stir-fry until it softens and starts to brown, 3 to 4 minutes. Resist the urge to turn down the heat; keep everything moving.

Add the rice, breaking it up with your fingers as you toss it into the wok. Keep the rice moving with a heat-proof spatula, scooping, tossing and pressing the rice against the bottom and sides of the wok to sear it, 2 to 3 minutes.

Add the kimchi and green onion; stir-fry until the kimchi heats through and the green onion softens, 30 to 60 seconds. Season with soy sauce; garnish with extra kimchi and green onions.