A mix of so many favorites together in one, this Kimchi Cauliflower Fried Rice with Egg is about to be your new dinner favorite, too! Healthy, low carb, and ready in under 30 minutes, this delicious, yet humble, vegetarian dish will be loved by all.Jump to Recipe
I don’t want to blame the time change, but seriously you guys, I have zero energy on this beautiful, gorgeous, sunny Monday morning. Actually, I am going to blame it on the time change since my child decided it would be a great idea to wake up when it’s still dark outside and literally scream in my ear. Out of nowhere. The kid screams. And then he laughs because he thinks he is totally hilarious. When the screaming doesn’t get me out of bed, he says the one thing that will (usually) get him what he wants.
“I’m hungry, Mama.”
This time, this little trick of his is not going to work. “No, you’re not. Go back to sleep.” You guys, I have no idea how long he was rolling around begging for food, but all I remember was waking up to him next to me with my phone watching PBS Kids. You guys, my phone needs my eyeballs open to be unlocked. I have no idea when that happened, but I guess it did.
Where am I going with this? Absolutely nowhere, but I had to start the post somewhere and this is where I’ve found myself.
The purpose of this post, however, is to discuss this Kimchi Cauliflower Fried Rice and why you need it in your life.
- It’s ready in under 30 minutes. 25 to be exact.
- Low carb friendly. With only one cup of brown rice in the whole recipe, the majority of this fantastic Kimchi Cauliflower Rice is made with cauliflower.
- A fun way to try a new food- Kimchi!
- Completely customizable.
- Easiest Meatless Monday option ever!
On that note, Happy Monday. We can do this.
A mix of so many favorites together in one, this Kimchi Cauliflower Rice with Fried Egg is about to be your new dinner favorite, too! Healthy, low carb, and ready in under 30 minutes, this delicious, yet humble, vegetarian dish will be loved by all.
- 1 tbsp olive oil
- 2 cloves garlic minced
- 3 large carrots diced
- 1 cup fresh or frozen peas
- 1 cup cooked brown rice (leftovers work great here!)
- 1 cup mild kimchi (or your favorite) chopped
- 1 tbsp gochujang (Korean Chili Paste)
- 1 large cauliflower riced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp butter
- 2-4 eggs
- Chopped green onion for serving
- Additional Kimchi for serving
Heat a large skillet over medium-high heat. Add the olive oil and onion to the skillet and stir to coat. Cook the onion for approximately 2-3 minutes, or until translucent. Stir occasionally. Add the garlic to the skillet and cook for an additional one minute.
Stir in the carrots and the peas with the onion, cooking for approximately 5 minutes before adding the cooked rice, chopped kimchi, gochujang, riced cauliflower, soy sauce, and sesame oil. Reduce heat to medium, mix well and stir occasionally.
As the fried rice continues cooking, prepare your eggs, if serving.
Heat a medium skillet over medium-high heat allowing it to get nice and hot (you know it's hot when water droplets bounce right off the pan). Add the butter to the skillet and carefully crack the desired number of eggs in the skillet (careful not to overcrowd). Reduce heat to medium, medium-low and continue to cook until white had almost set, but yolk is still runny. Remove from heat.
Transfer desired amount of fried rice to individual serving bowls and top with additional kimchi, chopped green onion, and fried egg.