Kimchi Cauliflower Fried Rice

Kimchi cauliflower fried rice is fast, filling and hits all the right flavor notes, from spicy and rich to salty and a little funky. Bacon infuses deep, smoky flavor into the light cauliflower rice base, and kimchi gives the whole thing some kick. In addition to the garlicky crunch it brings, kimchi benefits your health in numerous ways, like aiding digestion. If its bold flavor gives you pause, this dish is a great way to try it because lightly cooking kimchi softens its intensity.

This recipe is very similar to kimchi fried rice, but replaces cooked rice with frozen cauliflower rice that goes straight into the pan—no thawing needed. A spoonful of kimchi juice brings everything together, and a fried egg makes it feel like a proper meal. Sesame oil or seeds make great garnishes, but the recipe works without them. Swap ingredients in or out depending on what’s around, like ham instead of bacon or a sprinkle of minced ginger with the garlic. This is the kind of dish that’s flexible, forgiving and way more satisfying than takeout.

Kimchi Cauliflower Fried Rice Ingredients

• Bacon
• Green onion
• Garlic
• Kimchi
• Frozen riced cauliflower
• Eggs
• Kimchi juice
• Sesame oil and sesame seeds (optional)

Directions

Step 1: Saute the bacon and aromatics

In a large skillet, cook the bacon over medium heat until it’s partially cooked but not crisp, stirring occasionally. Add the green onion and garlic, and cook for one minute longer.

Step 2: Add the kimchi and cauliflower rice and cook

Add the kimchi. Cook and stir until it’s heated through, two to three minutes. Add the cauliflower and cook and stir until it’s tender, 8 to 10 minutes.

Step 3: Fry the eggs

Meanwhile, heat a large nonstick skillet over medium-high heat. Break the eggs, one at a time, into the pan. Reduce the heat to low and cook until the whites are set and the yolks begin to thicken, turning them once if desired.

Step 4: Season and serve the dish

Stir enough kimchi juice into the cauliflower mixture to moisten it. Divide it between two serving bowls. Top the cauliflower rice with the fried eggs, additional green onions and, if desired, sesame oil and sesame seeds.

How to Store Kimchi Cauliflower Fried Rice

Let the kimchi cauliflower fried rice cool, then transfer it to a food storage container and refrigerate it for up to four days. Store the fried eggs separately and reheat them gently in a skillet or microwave—or make a fresh fried egg. The cauliflower rice mixture reheats well on the stovetop or in the microwave.

Kimchi Cauliflower Fried Rice Tips

Can you make kimchi cauliflower fried rice with regular rice instead of cauliflower rice?

Yes, you can make kimchi cauliflower fried rice with regular rice. Instead of cauliflower rice, add 3 cups of cooked, chilled white rice or brown rice to the skillet and cook it until it’s hot and tender.

How do you make fresh cauliflower rice at home for kimchi cauliflower fried rice?

To make fresh cauliflower rice at home, cut a head of cauliflower into florets and pulse them in a food processor until they resemble rice-sized bits. You can also grate chunks of cauliflower through the large holes of a box grater for a similar texture.

Can you make kimchi cauliflower fried rice vegan or vegetarian?

You can make kimchi cauliflower fried rice vegan or vegetarian by omitting the bacon and eggs, and making sure the kimchi doesn’t contain seafood. Add cubed smoked tofu and a drizzle of toasted sesame oil to replace the meaty taste and richness of the bacon and fried eggs.