5 from 2 votes
Kimchi Fried Cauliflower Rice with Egg
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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.

Course: Main Course
Cuisine: Japanese
Servings: 4 servings
  • 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
  1. 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.

  2. 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.

  3. As the fried rice continues cooking, prepare your eggs, if serving.

  4. 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.

  5. Transfer desired amount of fried rice to individual serving bowls and top with additional kimchi, chopped green onion, and fried egg.