BBQ Gochujang Cauliflower Fried Rice Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Chop the Scallion

   Chop the white and light green parts of the 1 large scallion into thin rounds. You can set aside a small portion of the darker green tops for garnish if you like, or just add all of it to the dish.

   2 min
2. 02

   Scramble the Egg

   Heat 1 teaspoon of coconut oil in a small non-stick pan over medium heat. Crack in the 1 egg and scramble it gently until it's just set, which should take about 1-2 minutes. Remove the cooked egg from the pan and set it aside for now.

   2 min
3. 03

   Sauté Cauliflower Rice

   Add the remaining 1 teaspoon of coconut oil to the same pan, turning the heat up to medium-high. Tip in the 1 cup cauliflower rice and cook, stirring often, until it softens slightly and some of its moisture has evaporated. This usually takes about 5-7 minutes.

   7 min
4. 04

   Combine and Serve

   Return the cooked egg to the pan with the cauliflower rice. Add the chopped scallion and the 1 serving bibigo go-chu-jang barbecue sauce. Stir everything together really well, making sure the sauce coats every piece of cauliflower and egg.

   Continue to heat through for another 2-3 minutes, just until everything is warmed through. Serve immediately, perhaps with those reserved scallion greens on top.

   3 min