Cauliflower Fried Rice with Kimchi and Eggs (Printable)

A vibrant low-carb twist on classic fried rice 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 pounds)
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 tablespoons soy sauce or tamari (for gluten-free)
10 - 1 tablespoon sesame oil
11 - 1 tablespoon vegetable oil
12 - 1 teaspoon sriracha or other chili sauce (optional)
13 - 1/2 teaspoon freshly ground black pepper

→ Garnish

14 - 1 tablespoon toasted sesame seeds
15 - Reserved green onion tops

# How to Make It:

01 - Pulse cauliflower florets in a food processor until reaching rice-like consistency. Set aside.
02 - Heat 1/2 tablespoon vegetable oil in 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 pan. Sauté garlic, ginger, and white parts of green onions for 1 minute until fragrant.
04 - Add carrots and peas; cook 2–3 minutes until slightly softened.
05 - Stir in chopped kimchi and cook another 2 minutes.
06 - Add cauliflower rice and cook, stirring frequently, 4–5 minutes until tender but not mushy.
07 - Drizzle with soy sauce, sesame oil, sriracha (if using), and black pepper. Mix well to combine.
08 - Return scrambled eggs to pan, breaking up and tossing to distribute. Taste and adjust seasoning as needed. Remove from heat and serve hot, garnished with green onion tops and toasted sesame seeds.

# Expert Tips:

01 -
  • It transforms simple vegetables into something that feels genuinely indulgent
  • The kimchi does all the heavy lifting for deep, complex flavor
  • You get that restaurant-style fried rice experience without the post-meal heaviness
02 -
  • Overcooking the cauliflower turns it into mush, so stay by the stove and keep it moving
  • Draining the kimchi prevents your final dish from becoming watery
  • Let the pan get properly hot between steps to maintain that stir-fry texture
03 -
  • Use day-old cauliflower rice that has been refrigerated for the best texture
  • Toast your sesame seeds in a dry pan before garnishing for deeper flavor

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