Cauliflower Fried Rice Kimchi Eggs (Printable Version)
A vibrant low-carb twist on fried rice with cauliflower, spicy kimchi and savory eggs ready in 30 minutes.
# What You 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
# How to Make It:
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. Serve hot, garnished with green onion tops and toasted sesame seeds.
# Expert Tips:
01 -
- The kimchi does all the heavy lifting for flavor, so you barely need to measure anything
- It comes together in under 30 minutes but tastes like something that simmered all day
02 -
- Cauliflower releases moisture as it cooks, so resist the urge to cover the pan or you'll end up with steamed mush instead of fried rice
- Letting the kimchi cook down for those two minutes transforms it from a topping into a sauce that seasons the whole dish
03 -
- Work in batches if your pan seems crowded, overcrowding leads to steaming instead of frying
- Let the finished rice rest for two minutes before serving, the flavors need a moment to become friends