Cauliflower Fried Rice Kimchi Eggs (Print View)

A vibrant low-carb twist on fried rice featuring cauliflower, spicy kimchi, and savory eggs for a satisfying meal ready in 30 minutes.

# Ingredient List:

→ 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

# How to Make:

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 and serve hot, garnished with green onion tops and toasted sesame seeds.

# Expert Advice:

01 -
  • The kimchi brings this funky, tangy depth that makes every bite exciting
  • You get all the comfort of fried rice without the heavy, sleepy aftermath
  • It comes together in under 30 minutes but tastes like you spent way more effort
02 -
  • Overcooking cauliflower rice makes it watery and sad, keep it moving in the pan
  • Drain your kimchi well or the extra liquid will make everything soggy
  • Let the pan get properly hot before adding ingredients, that fried rice sizzle is crucial
03 -
  • Cut all your vegetables before you start cooking, this recipe moves fast once you begin
  • Use day-old kimchi straight from the fridge for the best texture and flavor

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