CHEF JEFF — ONE BYTE AT A TIME: Fried Rice with Kimchi and Cauliflower

If you’re often cooking for one, try this recipe.

Fried Rice with Kimchi and Cauliflower

1 tablespoon oil

½ small cauliflower, cored, cut into ½-inch pieces

1 cup cold cooked white or brown rice or farro

½ cup kimchi, chopped, plus more for garnish

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

1 teaspoon soy sauce

Heat 14-inch flat-bottom wok over high heat until drop of water vaporizes within second or two. Swirl in oil to coat sides, bottom. Add cauliflower; stir-fry until it softens, starts to brown, 3 to 4 minutes. Resist urge to turn down heat; keep everything moving. Add rice, breaking it up with fingers as you toss it into wok. Keep rice moving with heat-proof spatula, scooping, tossing, pressing rice against bottom, sides of wok to sear it, 2 to 3 minutes. Add kimchi, green onion; stir-fry until kimchi heats through and green onion softens, 30 to 60 seconds. Season with soy sauce; garnish with extra kimchi, green onions.

Yield: Serves 1.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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