Easy Kimchi Fried Cauliflower Rice
Meet your new favorite easy weeknight meal. This easy Kimchi Cauliflower Fried Rice is made with only a handful of ingredients and is Paleo, Whole 30, Gluten-Free, Dairy-Free, and good for your gut! Want a balanced weeknight meal that’s made in under 10 minutes? Give this Kimchi Cauliflower Fried Rice a try!
I’ve been on a kimchi kick lately and my taste buds and digestive system are thanking me! I love finding simple ways to incorporate kimchi into my meals because it’s flavorful and nutritious. What easier way to incorporate kimchi than in a kimchi fried rice recipe but made with cauliflower.
What is kimchi?
Kimchi is a staple in Korean cuisine. In short, it’s a fermented vegetable. There are numerous varieties of kimchi available, but the variety we’re most familiar with in the US is made from cabbage, salt and a variety of seasonings, like chili peppers, garlic, ginger, and onion.
Is kimchi healthy?
Yes! Cabbage is very low in calories (only 30 calories per cup) and is rich in vitamins, minerals, and antioxidants. Kimchi’s bright red color comes from the addition of red chili peppers. The spicy kick of these chili peppers is all thanks to capsaicin, a compound that provides unique health benefits including digestive health benefits, metabolism-boosting properties, and heart health support.
Kimchi’s trademark health benefit comes from the fermentation process used to make kimchi. Many bacteria are involved in the fermentation of kimchi, most notably lactic acid bacteria, which is why it’s considered a probiotic-rich vegetable. Probiotic bacteria are the “good guys” for digestion and gut health (read more on gut health and probiotics here), and kimchi is chock full of ‘em.
Where can you buy kimchi?
Kimchi used to only be available at specialty grocery stores, like the Korean American supermarket chain H Mart. Luckily, you can now find kimchi at most grocery stores, and even at Target! My favorite brand is Wildbrine Kimchi, which you can also buy online.
How do you make cauliflower rice?
Kimchi isn’t the only star of this show. When I first started putting this recipe together, I wondered how else I could boost the nutritional profile. Enter: cauliflower rice. Cauliflower rice is made from just one ingredient; you guessed it – cauliflower! I could talk about the health benefits of cauliflower all day… but in short, it’s a superfood powerhouse that’s rich in fiber and other disease-fighting nutrients.
You can make cauliflower rice at home by cutting a head of fresh cauliflower into florets and processing these florets in a food processor until rice-like consistency. Personally, I think that’s too much work! I like to buy frozen pre-riced cauliflower, which is available at most grocery stores. It’s more convenient, time-saving, and very affordable. I always have a few bags on hand in my freezer.
What You’ll Need to Make this easy Kimchi Fried Cauliflower Rice
Enough chatting, let’s get to it! For this recipe, you’ll need:
- Eggs: Eggs are added to give this dish a protein boost. If you are vegetarian or vegan, feel free to omit the eggs and use a plant-based protein option like tofu or seitan instead. If you simply don’t like eggs, you can use other animal-based protein options like cooked chicken, beef, pork, or shrimp.
- Toasted sesame oil: Sesame oil helps give this dish that authentic fried rice taste. If you don’t have sesame oil on hand and don’t plan on buying any, you can use olive oil.
- Garlic & ginger: I use fresh versions of these in the recipe, but you can use their dry counterparts if necessary. I find the dish to be tastier using the fresh versions.
- Kimchi: This is the star of the dish! It gives this easy fried rice meal a spicy kick that’s also good for your gut. My favorite brand is Wildbrine kimchi.
- Cauliflower rice: Like I mentioned earlier, I like to use pre-riced frozen cauliflower rice, but feel free to make it yourself using a fresh head of cauliflower. You can also used pre-cooked white or brown rice, or even quinoa in this dish.
- Coconut aminos: Coconut aminos has a distinct flavor similar to soy sauce but without the soy. If you don’t have in on hand, you can use regular soy sauce or tamari. Coconut aminos is naturally gluten-free, so if you’re gluten intolerant but don’t want to use coconut aminos, be sure to look for a soy sauce or tamari that’s labeled gluten-free.
- Green onions: I like to use both the white and green parts of green onions. The white parts are great for sautéing, and the green parts are used more as a garnish.
Let’s get cooking! If you make this recipe I’d love to see it! Feel free to share on Instagram and tag me @shapedbycharlotte so I can see it.
- 4 eggs
- 2 tsp toasted sesame oil (or olive oil)
- 2 green onions (white and green parts), thinly sliced
- 2 small cloves garlic, minced or pressed
- 1 tsp grated fresh ginger
- 1 cup kimchi
- 1, 10 – 12 oz. bag frozen cauliflower rice*
- 2 – 3 Tbsp coconut aminos (or reduced-sodium tamari or soy sauce)**
- Optional: sriracha or hot sauce to taste, for extra spice
- Cook eggs (scrambled style) in a medium-sized skillet greased with cooking spray; set aside. Heat sesame oil in same skillet over medium heat. Add garlic, ginger, and white parts of green onions, and cook until fragrant, about 1 to 2 minutes.
- Add kimchi and sauté until some of the liquid has evaporated, about 2 to 3 minutes.
- Add cauliflower rice and coconut aminos and cook until rice is heated through but no mushy, about 3 to 5 minutes.
- Stir in eggs and remove from heat. Top with green onion and serve!
*You can also make cauliflower rice at home by cutting a head of fresh cauliflower into florets and processing these florets in a food processor until rice-like consistency. Personally, I think that’s too much work!
**If gluten-free, be sure to use coconut aminos or a tamari/soy sauce that is labeled "gluten-free".
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