Easy to make. Simple but packed with flavor. Perfect for any night of the week. This Kimchi Cauliflower Fried Rice is going to change your fried rice game! It’s great as a side dish or you can turn it into an entire meal. I’m pretty sure this one skillet dish will be on rotation whether you’re doing a Whole30 or not.
If you haven’t gotten on the kimchi train, I highly recommend you start because it’s delicious. Kimchi originates from Korea, and is a staple when it comes to Korean food.
It is fermented cabbage (typically napa cabbage) and Korean radish with a variety of seasonings and spices. I love my kimchi on the spicier side (no one should be surprised), but there are hundreds of variation of kimchi that will fit your taste preference.
I first had kimchi fried rice at a dinner party and I often think about it because it was SO good. Fortunate for us, the person who made it shared with me their recipe and I adapted it so it was Whole30 and Paleo friendly. This Kimchi Cauliflower Fried Rice isn’t the real deal, but it’s pretty darn close!
A few things about this recipe:
- If you’re not doing the Whole30 or you’re okay having rice, I highly recommend trying this recipe with leftover cold rice. Use about two cups for the recipe.
- Typically this fried rice has gochujang –which is a Korean red chili paste. You can’t find any that’s compliant so I left it out and used the brine from the kimchi. Again, if you’re not doing a Whole30, add a tablespoon in place of the brine.
- Do not skip out on the bacon! It adds a nice smokiness to the dish and works so well with the kimchi. I personally love Naked Bacon’s jalapen bacon because again, spicy. Use code ‘ADASHOFDOLLY’ to save 10% off your order.
- My sweetener of choice is either date paste or apple cider. The sweetness will help cut the sourness of the kimchi and balance out the dish.
- A fried egg is non-negotiable. Make it a crispy fried because crispy fried eggs >.
For my meal preppers, this is a great recipe to make ahead of time! It’s great reheated or straight up cold from the fridge. Like I mentioned, you can use it as a side dish or add an egg and other proteins to make it a complete meal.
It would be great with proteins like my Korean BBQ beef alongside other veggies. The perfect quick and easy bowl to make any night of the week!
Kimchi Cauliflower Fried Rice
Ingredients
- 4 slices of bacon sliced into bite size pieces
- 2 cups kimchi drained and chopped
- 4 cups cauliflower rice or 2 cups leftover cold rice
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp gochugaru (Korean red chili flakes) or any red chili flakes
- 2 tbsp kimchi brine juice or 1 tbsp gochujang
- 1 tbsp apple cider or date paste
- 2 green onions finely sliced
- 2 tsp sesame oil
- 1-4 eggs depends on number of people
Instructions
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Preheat skillet over medium-high heat.
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Add the bacon and cook until the edges start to brown. ~3-4 minutes
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Add in the chopped kimchi, stir until well combined, and saute for 3-4 minutes or until the cabbage starts to soften.
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Once cabbage is soften, add in the cauliflower rice. Stir until it's coated with the bacon and kimchi.
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Stir in the kosher salt, black pepper, gochugaru, kimchi brine juice, and apple cider. Mix until well combined.
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Saute cauliflower rice for about 10 minutes or until tender.
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Then add in a little over half the sliced green onions and mix for about 1-2 minutes.
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Turn the heat off and stir in the sesame oil.
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Fry eggs to your preference. Serve on top of kimchi fried rice and garnish with remaining green onion slices.
SIMILAR RECIPES:
Korean BBQ Beef
Cauliflower Fried Rice
Bulgogi Bowls
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