Cauliflower Fried Rice with Kimchi (Printable)
Vibrant low-carb twist on classic fried rice with cauliflower, spicy kimchi, and savory eggs.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets (approximately 1.3 lbs)
02 - 1 cup kimchi, drained and chopped
03 - 1 medium carrot, finely diced
04 - 1/2 cup frozen peas
05 - 3 green onions, sliced (separate white and green parts)
06 - 2 cloves garlic, minced
07 - 1-inch piece ginger, grated
→ Eggs
08 - 4 large eggs
→ Sauces & Seasonings
09 - 2 tbsp soy sauce or tamari
10 - 1 tbsp sesame oil
11 - 1 tbsp vegetable oil
12 - 1 tsp sriracha or other chili sauce (optional)
13 - 1/2 tsp freshly ground black pepper
→ Garnish
14 - 1 tbsp toasted sesame seeds
15 - Reserved green onion tops
# Method:
01 - Process cauliflower florets in a food processor using short pulses until achieving rice-like consistency. Transfer to a separate bowl and set aside.
02 - Heat 1/2 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Pour in beaten eggs and scramble until just set, about 1-2 minutes. Remove from pan and set aside on a plate.
03 - Add remaining vegetable oil to the pan. Sauté garlic, ginger, and white parts of green onions for 1 minute until fragrant and softened.
04 - Add carrots and peas to the pan. Cook for 2-3 minutes until vegetables are slightly softened but still retain crunch.
05 - Stir in chopped kimchi and cook for another 2 minutes to develop flavor and reduce excess moisture.
06 - Add cauliflower rice to the pan. Cook, stirring frequently, for 4-5 minutes until tender but not mushy. The rice should maintain some texture.
07 - Drizzle with soy sauce, sesame oil, sriracha if using, and black pepper. Mix thoroughly to distribute seasonings evenly throughout the mixture.
08 - Return scrambled eggs to the pan, breaking into smaller pieces and tossing to distribute evenly. Taste and adjust seasoning as needed. Remove from heat.
09 - Transfer to serving bowls and garnish with reserved green onion tops and toasted sesame seeds. Serve immediately while hot.
# Insider Tips:
01 -
- The texture is shockingly close to real fried rice, but you wont feel heavy afterward
- Kimchi brings this incredible tangy heat that makes every bite exciting
- It comes together in under 30 minutes, faster than delivery could ever arrive
02 -
- Dont skip draining your kimchi, otherwise youll end up with soggy rice and a watery sauce
- Cauliflower releases moisture as it cooks, so resist the urge to add more oil if things seem dry at first
- Work quickly once everything is in the pan, you want that fried rice texture, not steamed vegetables
03 -
- Use your biggest pan or wok, overcrowding leads to steaming instead of frying
- Have all ingredients prepped and ready before you turn on the heat, this comes together fast