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Kimchi Cauliflower Fried Rice: Flavorful Low Carb Dinner

A close-up of kimchi cauliflower fried rice served over white rice in a light bowl, garnished with herbs.
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Make this easy, grain-free kimchi cauliflower fried rice for a quick and flavorful weeknight low carb dinner. It uses riced cauliflower for great texture.

Ingredients

Scale
  • 1 tablespoon avocado oil or sesame oil
  • 4 cups riced cauliflower (about 1 medium head)
  • 1 cup chopped kimchi, plus 2 tablespoons kimchi juice
  • 4 ounces protein of choice (e.g., diced bacon, cooked chicken, or firm tofu cubes)
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1/2 cup chopped yellow onion
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 teaspoon gochugaru (Korean chili flakes, optional for extra spice)
  • 1 teaspoon toasted sesame oil (for finishing)
  • 2 scallions, thinly sliced (for garnish)

Instructions

  1. Heat the avocado or sesame oil in a large skillet or wok over medium-high heat. Add your protein (bacon, chicken, or tofu) and cook until browned and cooked through. Remove the protein from the skillet and set aside.
  2. Add the chopped onion to the skillet and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the riced cauliflower to the skillet. Spread it out in an even layer and let it cook without stirring for 3 to 4 minutes to allow some moisture to evaporate. This step helps achieve the best cauliflower fried rice texture.
  4. Stir the cauliflower and cook for another 3 minutes until it is tender-crisp.
  5. Push the cauliflower mixture to one side of the skillet. Pour the beaten eggs onto the empty side and scramble them quickly until just set. Mix the eggs into the cauliflower.
  6. Add the chopped kimchi, kimchi juice, soy sauce, and gochugaru (if using) to the skillet. Stir everything together well and cook for 2 minutes, allowing the flavors to combine.
  7. Return the cooked protein to the skillet. Stir to heat through.
  8. Remove the skillet from the heat. Drizzle with the toasted sesame oil and stir.
  9. Serve immediately, garnished with sliced scallions.

Notes

  • To prevent mushy cauliflower rice, make sure your skillet is hot and do not overcrowd it. Cook the cauliflower in batches if necessary.
  • For a vegetarian or vegan option, skip the bacon and eggs. Add 1/2 block of pressed, cubed extra-firm tofu in step 1 and use tamari instead of soy sauce.
  • Adjust the amount of kimchi juice based on how salty or sour you prefer your final dish.

Nutrition

Find it online: https://kingscook.com/kimchi-cauliflower-fried-rice-recipe/