This healthier take on kimchi fried rice is one of my favorite recipes because it's customizable. If there's a vegetarian in the family, leave out the bacon and add your favorite veggies.

Ingredients

• 2 bacon strips, chopped
• 1 green onion, chopped
• 2 garlic cloves, minced
• 1 cup kimchi, chopped
• 3 cups frozen riced cauliflower
• 2 large eggs
• 1 to 3 tablespoons kimchi juice
• optional: sesame oil and sesame seeds

Directions

1. In a large skillet, cook bacon over medium heat until partially cooked but not crisp, stirring occasionally. Add green onion and garlic; cook 1 minute longer. Add kimchi; cook and stir until heated through, 2-3 minutes. Add cauliflower; cook and stir until tender, 8-10 minutes.
2. Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Stir enough kimchi juice into cauliflower mixture to moisten. Divide between 2 serving bowls. Top with fried eggs, additional green onions and, if desired, sesame oil and sesame seeds.