Kimchi Cauliflower Rice with Fried Egg is a healthy, low carb, and super easy 30-minute vegetarian dinner the whole family will love. Bursting with so many amazing and delicious flavors, no one will ever guess the rice is missing.
Do you like kimchi? Like, how much do you really like kimchi?
I recently found myself asking this very question. I mean, I like kimchi. It’s delicious and crunchy and absolutely bursting with flavor. But do I really like kimchi? Do I love kimchi?
Ehhhh, maybe not.
My husband, on the other hand, that man loves kimchi. He will eat a jar of kimchi in one sitting.
So, sometimes I find myself thinking of new ways to prepare dinners that I know he will go totally bonkers for, even if I may only just like the main ingredient. After all, who’s not to say that just because I don’t love kimchi, I won’t LOVE a recipe with kimchi.
Where am I going with all this? I am taking us on a journey to dinner, my friends. An easy, low-carb, 30 minute, Kimchi Fried Rice Dinner that I found myself loving- even though it had kimchi.
INGREDIENTS IN THIS KIMCHI CAULIFLOWER FRIED RICE
- Brown Rice (see notes below about making this recipe KETO)
- Cauliflower rice
- Gochujang (Korean Chili Paste)
- Soy sauce
- Sesame oil
- Green onion
Easy, healthy, basic ingredients.
BUT WAIT! WHAT IN THE HECK IS KIMCHI?
Don’t worry, I got you covered…
- Kimchi is a traditional Korean side dish made from salted and fermented vegetables- most notable being cabbage and Korean radishes- with a variety of seasonings.
- The most popular spices and seasoning used when pickling kimchi include garlic, ginger, scallions, and chili powder.
- There are more than 200 varieties of kimchi each made with their own unique set of vegetables and seasoning.
MOST POPULAR VARIETIES OF KIMCHI
- Baechu Kimchi– kimchi made with Napa cabbage. The most popular kimchi you will find in the market in the US, hands down.
- KKakdugi Kimchi– kimchi made with radish. Basically the same thing as Baechu Kimchi, but with cubed radish.
- Yeolmu Kimchi (Young Water Radish Kimchi)- made with the leafy green parts of the radish, this kimchi is especially popular in the hot and humid summer months in Korea.
- Nabak Kimchi– aka water Kimchi or Kimchi made with water.
HOW TO MAKE THIS KIMCHI CAULIFLOWER FRIED RICE KETO FRIENDLY
This is so super easy! Simply leave out the brown rice and replace it with more cauliflower rice.
So why do I add the brown rice? Well, I would blame it on the kid, but it’s mostly for me. Typically when I make a cauliflower fried rice I add at least a little regular rice. It doesn’t have to be a lot, but a little goes a long way.
Plus, I find that between the cauliflower and the kimchi and so much fiber, my stomach appreciates a little less roughage.
WHY I LOVE THIS KIMCHI CAULIFLOWER FRIED RICE RECIPE
- It’s ready in under 30 minutes. 25 minutes to be exact.
- Low carb friendly. With only one cup of brown rice in the whole recipe, the majority of this fantastic Kimchi Fried Rice is made with cauliflower.
- A fun way to try a new food (aka kimchi!)
- Completely customizable.
- Easiest Meatless Monday option ever!
REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!
Kimchi Cauliflower Rice with Fried Egg
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
IF YOU LOVE THIS KIMCHI CAULIFLOWER FRIED RICE RECIPE, YOU MAY ALSO ENJOY-
Text from the original post published on 03.12.2018
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.