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Kimchi Cauliflower Fried Rice

Keyword kimchi, paleo, whole30
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people

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

  1. Preheat skillet over medium-high heat. 

  2. Add the bacon and cook until the edges start to brown. ~3-4 minutes

  3. Add in the chopped kimchi, stir until well combined, and saute for 3-4 minutes or until the cabbage starts to soften.

  4. Once cabbage is soften, add in the cauliflower rice. Stir until it's coated with the bacon and kimchi.

  5. Stir in the kosher salt, black pepper, gochugaru, kimchi brine juice, and apple cider. Mix until well combined.

  6. Saute cauliflower rice for about 10 minutes or until tender.

  7. Then add in a little over half the sliced green onions and mix for about 1-2 minutes.

  8. Turn the heat off and stir in the sesame oil.

  9. Fry eggs to your preference. Serve on top of kimchi fried rice and garnish with remaining green onion slices.