Kimchi fried rice is one of my go-to dishes because it is easy to put together. You can add whatever vegetables or proteins you have on hand, and it takes about 30 minutes to make. It is spicy, and warming, and delicious.
I am so happy that riced cauliflower is now available at most grocery stores. A package of riced cauliflower cuts out the most time-consuming and messy part about making this dish. If you can’t find it in your store’s refrigerated vegetable section, simply cut half of a large cauliflower head into florets, and pulse in your food processor until it is the consistency of rice. But don’t over do it! You don’t want to end up with wet mush.
Kimchi Fried Riced Cauliflower
- 1 tablespoon neutral oil, use your favorite
- 2 large garlic cloves, finely minced
- 1 tablespoon gochujang
- 2 tablespoons water
- 16 ounces riced cauliflower
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon white rice vinegar
- 1/2 cup green peas
- 2 green onions, white and green parts sliced on the bias
- 2 tablespoons cilantro, finely chopped
- 1 cup kimchi, finely chopped
- 1 tablespoon sesame seed oil
- 2 tablespoons black sesame seeds, or regular toasted sesame seeds
- salt and pepper to taste
- 4 eggs
- Heat the oil in a large wok or skillet over medium heat. Add in the garlic and gochujang. Add in the water and scrape the paste to form a sauce. Add the riced cauliflower and toss to combine with the sauce. Add in the soy sauce and rice wine vinegar. Sauté for about 3 minutes. Add in the peas, and stir into the cauliflower mixture. Turn the heat off and add the green onions, cilantro, kimchi, sesame seed oil, and sesame seeds. Reserve some of the sesame seeds for garnish. Taste the cauliflower rice, add salt and pepper as desired. You might want to add more sesame seed oil as well.
- On a separate skillet, fry the eggs. Divide the cauliflower rice into four portions, top each portion with the fried egg, and sprinkle with the reserved sesame seeds.