Cauliflower Fried Rice Kimchi Eggs (Print Version)
A vibrant low-carb twist featuring cauliflower, spicy kimchi, and savory eggs for a satisfying meal ready in 30 minutes.
# What You Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets (about 1.3 pounds)
02 - 1 cup kimchi, drained and chopped
03 - 1 medium carrot, finely diced
04 - 1/2 cup frozen peas
05 - 3 green onions, sliced (separate white and green parts)
06 - 2 cloves garlic, minced
07 - 1-inch piece ginger, grated
→ Eggs
08 - 4 large eggs
→ Sauces & Seasonings
09 - 2 tablespoons soy sauce or tamari
10 - 1 tablespoon sesame oil
11 - 1 tablespoon vegetable oil
12 - 1 teaspoon sriracha or other chili sauce (optional)
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish
14 - 1 tablespoon toasted sesame seeds
15 - Reserved green onion tops
# Preparation Steps:
01 - Process cauliflower florets in a food processor until rice-like consistency forms. Set aside.
02 - Heat 1/2 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add eggs and scramble until just set, about 1–2 minutes. Remove and set aside.
03 - Add remaining vegetable oil to the pan. Cook garlic, ginger, and white parts of green onions for 1 minute until fragrant.
04 - Add carrots and peas; cook for 2–3 minutes until slightly softened.
05 - Stir in chopped kimchi and cook for another 2 minutes.
06 - Add 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.
09 - Serve hot, garnished with green onion tops and toasted sesame seeds.
# Expert Advice:
01 -
- The kimchi creates this incredible umami depth that makes you forget you are eating cauliflower
- It comes together in under 30 minutes but tastes like something from a restaurant
02 -
- Cauliflower releases water as it cooks, so do not add extra liquid unless absolutely necessary
- The rice continues cooking after you remove it from heat, so err on the side of slightly underdone
03 -
- Use day old kimchi from the back of your fridge for the most developed flavor
- Wipe your wok between scrambling eggs and adding aromatics to prevent sticking