Cauliflower Fried Rice with Kimchi and Eggs (Printable)
Vibrant low-carb dish featuring cauliflower rice, spicy kimchi, and savory eggs ready in 30 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets (about 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 (for gluten-free)
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
# Directions:
01 - Place cauliflower florets in a food processor and pulse until they reach a rice-like consistency. Set aside.
02 - Heat 1/2 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until just set, about 1–2 minutes. Remove eggs from the pan and set aside.
03 - Add remaining vegetable oil to the pan. Sauté the garlic, ginger, and white parts of the green onions for 1 minute until fragrant.
04 - Add carrots and peas; cook for 2–3 minutes until slightly softened.
05 - Stir in the chopped kimchi and cook for another 2 minutes.
06 - Add the cauliflower rice and cook, stirring frequently, for 4–5 minutes, until tender but not mushy.
07 - Drizzle with soy sauce, sesame oil, sriracha (if using), and black pepper. Mix well to combine.
08 - Return scrambled eggs to the pan, breaking them up and tossing to distribute. Taste and adjust seasoning as needed. Remove from heat.
09 - Serve hot, garnished with green onion tops and toasted sesame seeds.
# Expert Tips:
01 -
- The kimchi adds this incredible depth and tang that you just cant get from regular fried rice
- Its ready in 30 minutes but tastes like something you spent all afternoon perfecting
- You can eat a huge bowl without that heavy food coma feeling afterward
02 -
- Cauliflower releases water as it cooks, so dont cover the pan or youll end up with steamed rice instead of fried rice
- Letting the kimchi cook down a bit mellows its sharpness and distributes the flavor more evenly
- Hot cauliflower rice holds heat surprisingly well, so let it cool for a minute before digging in
03 -
- Work in batches if your wok isnt big enough. Crowding the pan leads to steaming instead of frying.
- Taste your kimchi first. If its already salty, go easy on the soy sauce.