Kimchi Fried Cauliflower Rice Recipe

Kimchi fried cauliflower rice is a bold, tangy low-carb twist on the Korean classic that swaps regular rice for riced cauliflower. It is packed with probiotic-rich kimchi, sesame oil, and savory aromatics in under 20 minutes. Each serving is only ~94 calories and under 5g net carbs, making it a keto-friendly Korean side.

Ingredients

• 4 cups cauliflower rice (fresh or thawed from frozen)
• 1 cup kimchi, roughly chopped
• 3 tbsp kimchi brine
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tsp sesame oil
• 1 tbsp tamari or coconut aminos (gluten-free soy sauce)
• 1 tbsp avocado oil or neutral oil
• 3 green onions, sliced (whites and greens separated)
• 1 tsp toasted sesame seeds
• 0.5 tsp gochugaru (Korean chili flakes), optional

Instructions

1. If using fresh cauliflower, pulse in a food processor until it resembles coarse rice, about 8-10 pulses. Do not over-process.
2. Heat avocado oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the white parts of the green onion, garlic, and ginger. Stir-fry for 1 minute until fragrant.
4. Add the chopped kimchi and cook for 2 minutes, letting it caramelize slightly at the edges.
5. Add the cauliflower rice in an even layer. Let it cook undisturbed for 2 minutes to develop color.
6. Stir, then add the kimchi brine, tamari, and gochugaru if using. Toss everything together well.
7. Cook for another 3-4 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
8. Remove from heat and drizzle with sesame oil. Toss to coat.
9. Serve topped with sliced green onion greens and toasted sesame seeds.

Tips & Variations

• For extra protein, push the mixture to the sides and scramble 1-2 eggs in the center before mixing in.
• The more sour and fermented your kimchi, the better the flavor. Older kimchi works especially well here.
• Do not cover the pan during cooking or the cauliflower will steam and become soggy.
• Store leftovers in an airtight container for up to 3 days. The flavor deepens the next day.
• For a non-vegan version, top with a fried egg or add diced tofu for more protein.

Nutrition Breakdown

Calories: 94 kcal

Protein: 3.2g

Fat: 6.5g

Carbs: 8g

Fiber: 3.2g

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