Cauliflower Fried Rice Kimchi Eggs (Print Version)
Cauliflower rice stir-fried with spicy kimchi and fluffy eggs for a quick, flavorful low-carb meal.
# What You'll Need:
→ Vegetables
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→ Eggs
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→ Sauces & Seasonings
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→ Garnish
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# How-To Steps:
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 and serve hot, garnished with green onion tops and toasted sesame seeds.
# Expert Tips:
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- Its lighter than regular fried rice but still incredibly satisfying and flavorful
- The spicy tangy kimchi transforms plain cauliflower into something extraordinary
- Ready in 30 minutes but tastes like it came from your favorite Korean restaurant
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- Work over high heat and keep everything moving to prevent the cauliflower from becoming watery
- Taste your kimchi first since brands vary wildly in saltiness and spice level
- Drain the kimchi well before adding it to avoid a soggy final dish
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- Use a well seasoned wok or cast iron skillet for the best flavor development
- Let the pan get properly hot before adding ingredients for that restaurant quality sear