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Cauliflower rice is a keto staple, but when you add tangy, gut-healthy kimchi, it turns into something truly special! This Easy Kimchi Fried Cauliflower Rice recipe is perfect if you’re looking for a quick, flavorful, and nutritious meal that’s low in carbs and big on taste. In just 20 minutes, you’ll have a satisfying dish that’s packed with probiotics and healthy fats, making it the perfect breakfast or anytime meal.
If you’re following a keto or low-carb diet, this recipe is a great way to switch things up. It’s versatile, easy to customize with your favorite protein, and can be enjoyed either as a main or a side dish. Plus, it’s dairy-free, gluten-free, and vegetarian-friendly (if you use a vegetarian kimchi).
Why You’ll Love This Recipe
- Gut-Healthy: Kimchi is packed with probiotics that support your digestive health.
- Low-Carb & Keto-Friendly: A perfect rice substitute for anyone watching their carbs.
- Quick & Easy: Ready in just 20 minutes, this dish is great for busy mornings or weeknight dinners.
- Customizable: Swap the eggs for your favorite protein, like crispy chicken thighs or salmon.
- Dairy-Free: Ideal for those looking for an easy dairy-free keto meal.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Kimchi Cauliflower Rice
- Cauliflower: The perfect low-carb alternative to rice.
- Onion: Fragrant brown/yellow onion for flavor.
- Ghee: Adds healthy fats and great flavor for frying. Olive oil can be used for a dairy-free option.
- Garlic & Ginger: Essential aromatics that add bold, fresh flavors.
- Kimchi: The star of the dish, providing tang, spice, and probiotics.
- Coconut Aminos: A soy-free sauce that brings umami.
- Lime Juice: Brightens up the flavors with a zesty kick. Lemon juice will work just fine.
- Sea Salt & Black Pepper: For seasoning and balance.
- Fresh Cilantro (Coriander): Adds a refreshing, herbal note.
- Sriracha Sauce: For an extra hit of heat.
- Extra Virgin Olive Oil: Drizzled on top for added healthy fats.
Topping
- Spring Onions: Adds a fresh bite and a mild onion flavor.
- Toasted Sesame Oil: Adds nutty flavor.
- Vinegar: Red wine, white wine vinegar, or rice vinegar for a tangy contrast.
- Coconut Aminos: A soy-free umami boost. Tamari sauce (gluten-free soy sauce) is a good alternative.
- Korean Pepper Flakes or Chile Flakes: Adds a bit of heat to the topper.
- Sesame Seeds: For texture and a nutty flavor.
- Eggs: The perfect topping for extra protein.
Yes! While kimchi traditionally contains fish sauce, you can easily find vegetarian or vegan kimchi at most stores, or even make your vegan kimchi using a fish-free recipe.
You can substitute with tamari or soy sauce if you aren’t avoiding soy products. Just keep in mind that tamari or soy sauce will add a bit more saltiness.
Absolutely! If you need more protein, just serve with an extra one to two fried eggs. You can also try this dish with crispy chicken thighs, grilled salmon, or even tofu for a plant-based option.
Not a fan of cauli-rice? Try palmini rice (made from hearts of palm), broccoli rice (broccoli can be riced just like cauliflower) or shirataki rice instead!
How To Make Kimchi Fried Cauliflower Rice
Prepare the Spring Onion Topper. Finely slice the spring onions and mix with sesame oil, red wine vinegar, coconut aminos, Korean pepper flakes, and sesame seeds. Set aside.
Make the Cauliflower Rice. Chop the cauliflower into florets and place in a food processor. Pulse until the cauliflower resembles rice. If possible, use the grating blade. If you don’t have it, use the S blade. No need to pre-cook it!
Cook the Aromatics and Cauliflower Rice. Heat ghee in a large non-stick pan over medium heat. Add the chopped brown onion and cook for 2-3 minutes until softened. Add the minced garlic and grated ginger to the pan. Cook for another 30 seconds until fragrant. Add the raw cauli-rice to the pan and stir-fry for 5-7 minutes, uncovered, until tender but still slightly firm.
Add Kimchi. Stir in the kimchi (including any juices) and cook for another 1-2 minutes until the mixture becomes sticky and the flavors combine. Add the coconut aminos, then season with lime juice, sea salt, and black pepper to taste.
Top with Fried Eggs and Serve. In a separate pan, heat more ghee over medium heat and fry the eggs to your liking. Serve the kimchi fried cauli-rice topped with the fried eggs, the spring onion topper, a drizzle of sriracha, and a splash of olive oil. Garnish with fresh cilantro and enjoy!
Tips for Best Kimchi Fried Cauliflower Rice
- Don’t Overcook the Cauliflower: To keep the texture fluffy and avoid mushy cauli-rice, stir-fry it uncovered and keep an eye on the time. 5-7 minutes is all it takes!
- Use Fresh Kimchi: For the best flavor and gut-health benefits, opt for raw, unpasteurized kimchi. This will also give the dish a nice tangy kick. Make sure to add it last – you don’t want to be cooking it for long.
- Adjust the Heat: Love spicy food? Add extra sriracha or fresh chilies to suit your taste. If you prefer milder flavors, go easy on the heat elements like chili flakes and sriracha.
- Keep the Eggs Runny: A soft, runny yolk pairs perfectly with the spicy, tangy cauli-rice, adding richness to every bite.
- Customize Your Protein: Feel free to swap the eggs for crispy chicken, shrimp, or even tofu for a different spin on the dish.
Storage Instructions
The kimchi fried cauli-rice (without the eggs) can be stored in an airtight container in the fridge for up to 4 days. It tastes great reheated or even cold straight from the fridge!
t’s not recommended to freeze this dish due to the water content in both cauliflower and kimchi, which can cause it to become mushy when thawed. Also, freezing would wilt the crunchy spring onions.
Fried eggs are best made fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to 2 days. Reheat gently on low heat for best results.
How to Serve Kimchi Fried Cauliflower Rice
This meal is versatile and you can enjoy it in any different ways:
- For Breakfast: Top the kimchi cauliflower rice with fried eggs, and enjoy a satisfying, low-carb breakfast that’s packed with flavor and protein.
- Add More Protein: Serve with crispy chicken thighs, grilled salmon, or sautéed shrimp for a heartier meal. The tangy flavors of the kimchi pair beautifully with a variety of proteins.
- Spice It Up: Drizzle extra sriracha on top or add some fresh chili slices for a spicier kick.
- With a Side Salad: Pair with a simple cucumber and sesame salad for a refreshing, crunchy contrast.
- As a Main or Side: This dish is versatile enough to serve as a light main course or as a flavorful side dish (without the fried egg topper) alongside your favorite grilled or roasted proteins. This will be a great side dish for a potluck!
Tools for Kimchi Fried Cauliflower Rice
- Food Processor: Essential for pulsing the cauliflower into a rice-like consistency quickly and easily.
- Deep Skillet or Large Pan: Perfect for stir-frying the cauliflower rice and ensuring even cooking without overcrowding.
Kimchi Fried Cauliflower Rice
Ingredients
Spring Onion Topping
- 2 small spring onions (10 g/ 0.4 oz)
- 1 tsp toasted sesame oil
- ½ tsp red wine vinegar (or rice vinegar)
- ½ tsp coconut aminos (or tamari sauce)
- pinch Korean pepper flakes (or chile flakes)
- 1 tsp sesame seeds
Fried Cauliflower Rice
- 1 medium cauliflower (cut into florets)
- ½ small brown onion (finely chopped)
- 2 tbsp ghee (or extra virgin olive)
- 2 garlic cloves (minced)
- 1 tbsp grated ginger
- raw kimchi
- 1 tbsp coconut aminos (or tamari sauce)
- 2 tbsp lime juice (or lemon juice)
- pinch sea salt (or to taste)
- ½ tsp black pepper (or to taste)
To Serve
- 1 tbsp ghee (or extra virgin olive)
- 4 eggs (large)
- ¼ cup fresh cilantro (chopped, stalks removed)
- 2 tsp Sriracha sauce (sugar-free)
- 2 tbsp olive oil (extra virgin)
Instructions
- Prepare the spring onion topper: Finely slice the spring onions and mix with sesame oil, red wine vinegar, coconut aminos, Korean pepper flakes (or chili flakes), and sesame seeds. Set aside.
- Pulse the cauliflower florets in a food processor until they resemble rice. Ideally use the grating blade, or alternatively use the S blade.
- Heat 2 tablespoons of ghee in a deep skillet over medium heat. Add the chopped brown onion and cook for 2-3 minutes until softened.
- Add the minced garlic and grated ginger to the skillet and cook for another 30 to 60 seconds until fragrant.
- Add the raw cauli-rice to the skillet and stir-fry for 5-7 minutes, uncovered, until tender but not mushy.
- Stir in the kimchi and cook for 1-2 minutes until combined and sticky. Add the coconut aminos and kimchi juice, then season with lime juice, sea salt, and black pepper to taste.
- In a separate pan, heat 1 tablespoon of ghee and fry the eggs to your liking.
- Serve the kimchi cauliflower rice topped with fried eggs, the spring onion topper, a drizzle of sriracha, and a splash of olive oil. Garnish with fresh cilantro and enjoy!
Nutrition
Notes
- Serving Size: About 170 g (6 oz), plus 2 fried egg.
- Protein Boost: Need more protein? Add more fried eggs on top!
- Keep the Cauliflower Fluffy: Stir-fry the cauli-rice uncovered to avoid it becoming mushy.
- Use Fresh Kimchi: For the best flavor and probiotic benefits, choose raw, unpasteurized kimchi.
- Adjust the Heat: Add extra sriracha or chili flakes for a spicier dish, or reduce the heat if you prefer it milder.
- Storage: The kimchi cauliflower rice (without the eggs) can be stored in the fridge for up to 4 days. Best enjoyed fresh or reheated. Eggs are always best prepared fresh.
This was tasty, I tried it with avocado as a topping instead of egg as I don’t eat meat. Thank you for a great vegan-keto recipe!
Thank you, that’s a great suggestion.
This kimchi cauliflower rice is awesome! I live for quick meals, and this one is perfect. Does adding lime at the end make a big difference? 😊 Would bottled lemon juice work?
Thank you! I don’t know about bottled lemon juice but fresh lemon juice for sure. You could always add a bit more kimchi juice instead.
I gave this a try yesterday, and it was delish! 😊 Thanks!!
Thank you! 🙂
This was surprisingly tasty! I served this as a side with fish without the egg topping. such a keeper!
Thank you, glad you enjoyed!
This dish comes together so easily and tastes incredible with extra kimchi, a new favorite for sure.
If you love kimchi, this is definitely the recipe to make 🙂
So yummy and packed with flavor! Reminds me how versatile cauliflower rice can be especially with that tang from kimchi.
Right?! Thank you! 🙂
I made this fried cauliflower rice yesterday, and it was a hit! This is definitely going into my regular rotation 😊
Thank you, that’s great to know!
I tried this kimchi fried cauliflower rice and it turned out amazing. This will definitely become a regular go-to meal for busy evenings!
Glad you enjoyed!
Tried out this recipe last night, and it totally crushed dinnertime boredom! Super easy to make but tasty and filling. Think flexible, think quick – it was just spot on!
Thank you!❤️
Tried the kimchi fried cauli-rice recipe, and it’s delicious! Real quick, should I use fresh lemon juice or could bottled work fine too? I just wonder in case I run out of lemons?
Either one would work but fresh is always best 🙂
Just tried out the kimchi fried cauliflower rice – what a game-changer! It came together so quickly, and the flavor is outstanding. This will definitely become a staple in my meal rotation. ❤️
Thank you for the lovely feedback!
Yum, made this last night with some fresh caught fish – turned out amazing! 😊 Super quick to prep too. Curious, have you tried it with other types of kimchi or should I stick with classic?
Great idea! I have not tried it in this recipe but I do like flavored kimchi and I’d give it a go. Let us know if you do!
Tried this last night and it was nice, might just need to use less kimchi next time.
Thank you, you could also try skipping the kimchi juice.
Just tried the kimchi fried cauliflower rice, and it’s delicious! Takes no time to put together and tastes amazing. Can you use coconut oil instead of ghee?
Absolutely! I prefer ghee for flavor but coconut oil or avocado oil are good options. You can even use olive oil!
Great recipe, Martina! I’d just add more eggs on top and some more sriracha as I like mine spicy with more protein.
Thank you! You can add as many eggs as you need, this is the great thing about using eggs for a protein boost, I use 2-3 myself.
I love most of your recipes but I guess I’ll never love kimchi 😂
I get that, we can’t all like the same thing 🙂