Kimchi Cauliflower Rice with Fried Egg

Why You’ll Love This Recipe

This recipe offers all the bold flavors of kimchi fried rice but with fewer carbs and more vegetables. Cauliflower rice cooks quickly and soaks up the savory, spicy kimchi flavors, while the fried egg adds richness and protein. It’s a versatile dish that can be customized with your favorite veggies or proteins and comes together in under 30 minutes.

Ingredients

• 1 small head cauliflower, grated or processed into rice-sized pieces (about 4 cups)

• 1 cup kimchi, chopped, plus 2 tablespoons kimchi juice

• 2 teaspoons sesame oil, divided

• 1 tablespoon vegetable or canola oil

• 2 green onions, thinly sliced

• 2 cloves garlic, minced

• 2 large eggs

• 1 tablespoon soy sauce or tamari

• Salt and pepper, to taste

• Optional: toasted sesame seeds and additional sliced green onions for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat 1 teaspoon sesame oil and vegetable oil in a large skillet or wok over medium heat.

2. Add minced garlic and sauté for 30 seconds until fragrant.

3. Add the chopped kimchi and cook for 2-3 minutes, stirring occasionally.

4. Stir in the cauliflower rice and kimchi juice. Cook for 5-7 minutes, stirring frequently, until the cauliflower is tender.

5. Add soy sauce, salt, and pepper to taste. Stir in sliced green onions.

6. In a separate non-stick skillet, heat the remaining 1 teaspoon sesame oil over medium heat.

7. Crack the eggs into the skillet and fry until the whites are set but the yolks remain runny (or cook to your preference).

8. Divide the kimchi cauliflower rice between plates and top each serving with a fried egg.

9. Garnish with toasted sesame seeds and extra green onions if desired.

10. Serve immediately.

Servings and timing

This recipe serves 2 people. Preparation and cooking take approximately 20-25 minutes.

Variations

• Add cooked shrimp, chicken, or tofu for extra protein.

• Toss in sautéed mushrooms, bell peppers, or spinach for added veggies.

• Use gochujang (Korean chili paste) for extra heat and depth of flavor.

• Substitute cauliflower rice with cooked brown rice or quinoa for a heartier dish.

• Top with sliced avocado or a drizzle of sriracha for creaminess and spice.

Storage/Reheating

Store leftover kimchi cauliflower rice and eggs separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice in a skillet over medium heat until warmed through. Reheat eggs gently or cook fresh before serving.

FAQs

Can I use store-bought cauliflower rice?

Yes, pre-packaged cauliflower rice works well and saves time.

Is kimchi spicy?

Kimchi can range from mild to spicy depending on the brand or recipe.

Can I make this recipe vegan?

Omit the fried egg or replace it with tofu scramble or avocado.

How do I avoid watery cauliflower rice?

Cook it uncovered and stir frequently to evaporate excess moisture.

Can I use other fermented vegetables instead of kimchi?

Yes, sauerkraut or pickled vegetables can be alternatives with different flavors.

What oil is best for frying the egg?

Vegetable oil or sesame oil both work well.

Can I prepare this dish ahead of time?

Prepare the rice in advance but cook eggs fresh for best texture.

Is this recipe gluten-free?

Use tamari instead of soy sauce to make it gluten-free.

How do I make the egg yolk runny?

Cook on medium heat without flipping, letting the whites set.

What side dishes go well with this?

Simple steamed greens or miso soup complement this meal nicely.

Conclusion

Kimchi Cauliflower Rice with Fried Egg is a quick, healthy, and flavorful dish that’s perfect for any time of day. Combining the spicy tang of kimchi, the lightness of cauliflower rice, and the richness of a fried egg, it offers a delicious, balanced meal with minimal fuss. Easy to customize and packed with nutrients, it’s a fantastic recipe to add to your repertoire.

Kimchi Cauliflower Rice with Fried Egg

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Kimchi Cauliflower Rice with Fried Egg is a flavorful, low-carb dish combining spicy kimchi with light cauliflower rice, topped with a crispy fried egg for a nutritious and satisfying meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10-15 minutes
• Total Time: 20-25 minutes
• Yield: 2 servings
• Category: Main Dish
• Method: Sautéing and frying
• Cuisine: Korean-inspired
• Diet: Gluten Free

Ingredients

1. 1 small head cauliflower, grated or processed into rice-sized pieces (about 4 cups)
   
   1 cup kimchi, chopped
   
   2 tablespoons kimchi juice
   
   2 teaspoons sesame oil, divided
   
   1 tablespoon vegetable or canola oil
   
   2 green onions, thinly sliced
   
   2 cloves garlic, minced
   
   2 large eggs
   
   1 tablespoon soy sauce or tamari
   
   Salt and pepper, to taste
   
   Optional: toasted sesame seeds and extra sliced green onions for garnish

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Instructions

Heat 1 teaspoon sesame oil and vegetable oil in a large skillet or wok over medium heat.

1. Add minced garlic and sauté for 30 seconds until fragrant.
2. Add chopped kimchi and cook 2-3 minutes, stirring occasionally.
3. Stir in cauliflower rice and kimchi juice; cook 5-7 minutes, stirring frequently, until tender.
4. Add soy sauce, salt, pepper, and sliced green onions; stir to combine.
5. In a separate non-stick skillet, heat remaining 1 teaspoon sesame oil over medium heat.
6. Crack eggs into skillet; fry until whites set and yolks remain runny or to preference.
7. Divide kimchi cauliflower rice onto plates and top each with a fried egg.
8. Garnish with toasted sesame seeds and extra green onions if desired.
9. Serve immediately.

Notes

1. Add cooked shrimp, chicken, or tofu for extra protein.
2. Toss in sautéed mushrooms, bell peppers, or spinach for added veggies.
3. Use gochujang for extra heat and flavor depth.
4. Substitute cauliflower rice with brown rice or quinoa for heartier dish.
5. Top with sliced avocado or sriracha for creaminess and spice.
6. Store leftover rice and eggs separately in airtight containers in fridge up to 2 days.
7. Reheat rice gently in skillet; reheat eggs carefully or cook fresh before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 4g
• Sodium: 800mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 185mg