Cauliflower Fried Rice Kimchi Eggs (Printable)

Vibrant low-carb cauliflower rice with spicy kimchi and scrambled eggs in a savory Asian-inspired skillet dish 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

# How to Make It:

01 - Place cauliflower florets in a food processor and pulse 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 the eggs and scramble until just set, about 1–2 minutes. Remove eggs from the pan and set aside.
03 - Add remaining vegetable oil to the pan. Sauté the garlic, ginger, and white parts of the green onions for 1 minute until fragrant.
04 - Add carrots and peas; cook for 2–3 minutes until slightly softened.
05 - Stir in the chopped kimchi and cook for another 2 minutes.
06 - Add the cauliflower rice and cook, stirring frequently, for 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 the pan, breaking them up and tossing to distribute. Taste and adjust seasoning as needed. Remove from heat. Serve hot, garnished with green onion tops and toasted sesame seeds.

# Expert Suggestions:

01 -
  • The cauliflower rice soaks up all those spicy kimchi juices while staying light and fluffy, never mushy or waterlogged
  • Its ready in under 30 minutes but tastes like something that simmered all afternoon
  • You can eat a huge bowl without that heavy, carb-coma afterward that regular fried rice always brings
02 -
  • Dont skip draining your kimchi first, otherwise you'll end up with soupy rice instead of fried rice
  • Work over high heat once you add the cauliflower, that slight char and smokiness is what makes it taste authentic
  • The cauliflower keeps releasing moisture as it cooks, so if things get wet just keep cooking and stirring until it evaporates
03 -
  • A cold wok or skillet will make your cauliflower steam instead of fry, always let your pan get properly hot first
  • Kimchi brands vary wildly in saltiness, start with less soy sauce and add more at the end if needed

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