Spicy Kimchi Cauliflower Fried Rice (Printable)
Vibrant low-carb twist with spicy kimchi, crisp vegetables, and bold seasonings ready in 30 minutes.
# List of ingredients:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets (about 1.5 lbs)
02 - 1 cup napa cabbage kimchi, chopped, plus 2 tbsp kimchi juice
03 - 1 medium carrot, diced
04 - ½ red bell pepper, diced
05 - 3 green onions, sliced (white and green parts separated)
06 - 2 cloves garlic, minced
07 - ½ cup frozen peas (optional)
→ Seasonings & Sauces
08 - 2 tbsp toasted sesame oil
09 - 1 tbsp soy sauce or tamari (for gluten-free)
10 - 1 tbsp gochujang (Korean chili paste)
11 - 1 tsp freshly grated ginger
12 - ½ tsp freshly ground black pepper
→ Protein (optional)
13 - 2 large eggs, beaten (omit or use tofu for vegan option)
→ Garnish
14 - 1 tsp toasted sesame seeds
15 - Extra chopped green onions
# Steps:
01 - Pulse cauliflower florets in a food processor until they resemble rice grains. Set aside.
02 - Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat. Add the white parts of green onions, garlic, and ginger. Sauté for 1 minute until fragrant.
03 - Add carrot and bell pepper; stir-fry for 2–3 minutes until just tender. Add peas if using.
04 - Push the vegetables to the side of the pan. Add beaten eggs to the empty space; scramble until just set, then mix with vegetables. (For a vegan version, skip this step or add crumbled tofu instead.)
05 - Add riced cauliflower to the skillet. Stir well to combine and cook for 3–4 minutes until the cauliflower is just tender but not mushy.
06 - Stir in chopped kimchi and kimchi juice. Add gochujang, soy sauce, and black pepper. Toss everything together and cook for another 2–3 minutes until heated through.
07 - Remove from heat. Stir in remaining sesame oil and green parts of the onions. Serve hot, garnished with toasted sesame seeds and extra green onions.
# Expert Advice:
01 -
- You get that satisfying fried rice texture without the heavy carb crash that usually follows
- The kimchi does all the heavy lifting on flavor, so you barely need to measure anything perfectly
02 -
- Overcrowding your pan will steam the vegetables instead of stir-frying them, so use your largest skillet or cook in batches
- Letting the cauliflower rice get too soft is the biggest mistake, so keep an eye on texture and stop cooking while there is still some bite
03 -
- Buy kimchi from the refrigerated section instead of shelf-stable jars for the best flavor and probiotic benefits
- If your kimchi is fresh and mild, let it sit at room temperature for an hour before cooking to develop more depth