Kimchi Fried Cauli Rice

Kimchi Fried Cauli Rice

I saw this recipe for Kimchi Fried Cauli Rice online a few days ago (Pinch of Yum), and once again, I knew I had to try it. It combines all my favorites things (in no particular order): rice (cauliflower rice to be exact), egg, sriracha sauce, kimchi, ginger and garlic.  This beautiful little bowl (ok,’s not so little) of sunshine brings the heat and tons of flavor.

Kimchi Fried Cauli Rice

Let’s start with the most basic question you might have about this wonderfully tasty dish.  What is kimchi??  Kimchi is a Korean side dish made up of salted and fermented vegetables.  Typically Napa cabbage and radishes are used with a variety spices to create this magical food.  Although there are lots of varieties of kimchi, it is typically quite spicy and most certainly, super tasty.

Kimchi Fried Cauli Rice

This recipe is quite simple to throw together for lunch or dinner.  Disclaimer: I used store-bought kimchi.  You can find this at your local grocery store or speciality food outlet.  Additionally, you can either purchase frozen cauliflower rice or use your food processor and “rice” a head of cauliflower.  With just a little fresh ginger, garlic and some peas and carrots, you have the makings of some truly yummy fried rice.  Add the cauliflower rice, kimchi and eggs now you are really cooking.  Top it with some green onions, sriracha and sesame seeds and dinner is served.  Looking for other cauliflower rice recipes?  Try these recipes: Baked Buffalo Cauliflower Bites, Baked Arancini Balls and Cauliflower Fried Rice.

Kimchi Fried Cauli Rice
5 mins
15 mins
20 mins
This recipe for Kimchi Fried Cauli Rice is a healthier, lighter and tastier version of a standard fried rice. Loaded with veggies and protein, the added kimchi really takes it to the next level.
COURSE: Main Course
CALORIES: 122 kcal
  • Dollop of oil
  • 2 Cloves Garlic Minced
  • Fresh Ginger About a spoonful
  • 2-3 Cups Cauliflower Rice
  • 2 Cups Frozen Peas and Carrots
  • 1 Cup Kimchi
  • 2 Tbsp Soy Sauce I used low sodium
  • 3 Eggs Beaten
  • Sriracha For topping
  • Sesame Oil For topping
  • Sesame Seeds For Topping
  • Green onions For Topping
  1. In a large skillet, heat oil over medium heat.  Add garlic and ginger and sauté until fragrant.  

  2. Add the rice, peas and carrots, kimchi and soy sauce.  Sauté for 5-6 minutes or until the rice is tender.  

  3. Make a well in the middle of the rice and add the eggs to the center of it.  Scramble the eggs and then mix throughout the rice.  

  4. Serve immediately.  Top with sriracha, sesame oil, green onions and/or sesame seeds.  


***Recipe from Pinch of Yum***

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