Cauliflower Fried Rice Kimchi Eggs (Printer-Friendly)
Vibrant low-carb dish featuring cauliflower rice, spicy kimchi, and savory eggs for a satisfying 30-minute meal.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets (about 1.3 lbs)
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 tbsp soy sauce or tamari
10 - 1 tbsp sesame oil
11 - 1 tbsp vegetable oil
12 - 1 tsp sriracha or other chili sauce (optional)
13 - 1/2 tsp freshly ground black pepper
→ Garnish
14 - 1 tbsp toasted sesame seeds
15 - Reserved green onion tops
# How to Make It:
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.
09 - Serve hot, garnished with green onion tops and toasted sesame seeds.
# Expert Advice:
01 -
- The spicy tang of kimchi transforms humble cauliflower into something extraordinary
- You get all the satisfaction of fried rice without the post-meal heaviness
- It comes together in under 30 minutes but tastes like it took much longer
02 -
- Squeezing excess moisture from your cauliflower rice before cooking prevents it from becoming soggy
- Hot woks and constant stirring are the secrets to keeping cauliflower texture appetizing
03 -
- Day-old kimchi works best since the flavors have developed more depth
- Prep all ingredients before you start cooking once the heat is on everything moves fast