Cauliflower Fried Rice Kimchi Eggs (Printable Version)
Vibrant low-carb dish 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
# Directions:
01 - Process cauliflower florets in a food processor 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 eggs and scramble until just set, about 1–2 minutes. Remove from pan and set aside.
03 - Add remaining vegetable oil to the pan. Sauté garlic, ginger, and white parts of green onions for 1 minute until fragrant.
04 - Add carrots and peas; cook for 2–3 minutes until slightly softened. Stir in chopped kimchi and cook for another 2 minutes.
05 - Add cauliflower rice and cook, stirring frequently, for 4–5 minutes until tender but not mushy.
06 - Drizzle with soy sauce, sesame oil, sriracha (if using), and black pepper. Mix well. Return scrambled eggs, breaking up and tossing to distribute. Adjust seasoning as needed.
07 - Remove from heat and serve hot, garnished with green onion tops and toasted sesame seeds.
# Expert Tips:
01 -
- The texture is spot on fluffy rice grains, not mushy cauliflower mush
- Ready in 30 minutes but tastes like it simmered all day
- Kimchi does all the heavy lifting for deep, complex flavor
02 -
- Work over high heat and keep everything moving to avoid soggy cauliflower
- Let the pan get properly hot between each step for that wok charred flavor
03 -
- Use a large skillet or wok, overcrowding will steam the cauliflower instead of frying it
- Taste your kimchi first, very salty kimchi means you should go easy on the soy sauce