Cauliflower Kimchi Fried Rice

• 3 tablespoons kimchi juice
• 2 tablespoons tamari
• 2 teaspoons sesame oil
• 2 teaspoons hot sauce (Cholula, Tabasco or Frank's Red Hot) (optional)
• 1 lb skirt steak, cut into 5-inch pieces
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 1 tablespoon olive oil
• 1 tablespoon ghee, plus 2 teaspoons
• 1 small yellow onion, chopped
• 1 1/2 cups fermented korean cabbage, chopped (kimchi)
• 2 1/2 cups cauliflower rice
• 4 cups curly kale, roughly chopped
• 4 large eggs
• 1 pinch chili, flake
• 1/4 cup chopped scallion
• 1 lime, cut into wedges

1. In a medium bowl, whisk to combine kimchi juice, tamari, sesame oil and optional hot sauce. Set aside.
2. Season steak on both sides with salt and pepper. In a large skillet over medium high heat, warm 1 tablespoon olive oil until just smoking. Sear steaks until lightly charred and cooked through, about 3-4 minutes per side depending on thickness of the meat. Remove and set aside on a plate to rest.
3. Place skillet back over medium heat, melt ghee and cook onions until soft and translucent, about 3-5 minutes. Stir in chopped kimchi, cauliflower rice and 1/2 of the tamari mixture. Reserve the other half to drizzle over final dish. Fold in chopped kale and remove from heat.
4. Place a medium nonstick skillet over medium high heat. Drizzle in 2 teaspoons ghee and fry eggs until whites are set and yolk is still soft.
5. To assemble, spoon cauliflower rice into a bowl, top with sliced steak and a fried egg. Garnish with a pinch of chili flakes, chopped scallions and lime wedges.

kimchi juice, tamari, sesame oil, hot sauce, skirt steak, kosher salt, ground black pepper, olive oil, ghee, yellow onion, fermented korean cabbage, cauliflower rice, curly kale, eggs, chili, scallion, lime

Taken from www.food.com/recipe/cauliflower-kimchi-fried-rice-537510 (may not work)