Kimchi Fried Cauliflower Rice (Paleo Friendly)

Fried rice that’s packed with veggies, tricked out with kimchi, and finished with toasted sesame oil and a fried egg. So much umami goodness up in here!

The Kimchi Diaries

I thought I liked kimchi. I tried it at a Korean restaurant once and remembered liking it, so the next time I saw it at the store I picked up a jar. Once I got that jar home I busted it open to try a bite. Oh man guys, I was so wrong. It turns out, I did NOT like kimchi. This one was so strong, so fermented, and so unbelievably potent. Oh god, what am I going to do with this whole jar? I wondered. So, I did what anyone would do… and left it untouched in my refrigerator for months. MONTHS. (<-Is it even safe for consumption after that long?) I looked at it every time I opened the fridge and thought, not today my friend, not today.

Then I came across a recipe for kimchi fried rice. It intrigued me, and I decided that was how I would attempt to salvage my neglected jar of kimchi. I was still 95% certain I was going to take one bite of kimchi fried rice and throw the rest in the trash. But, I had to give it a fair chance. And you know what? It was good. REALLY good. There’s an irresistible umami flavor to it without the potent fermentation that initially turned me away, and I’ve bought numerous jars of kimchi since then to keep making the recipe. MIND BLOWN.

About this Kimchi Fried Rice:

This recipe uses half cauliflower rice to keep things light, but still some regular rice because I like the change in texture. When they’re cooked together, you won’t even know there’s cauliflower hiding in there! I also use cooked rice because I’m lazy it makes this come together quickly. (I’m all about saving time on weeknight meals!)

Once the ingredients are gathered this comes together in a pinch!

Everything cooks in the same pan!

1. Sauté kimchi and cauliflower rice with chili garlic sauce. Once they start browning it’s time to add in the cooked rice, scallions, and soy sauce.
2. Once everything has cooked for a few minutes and has some brown color, it’s time to add the leafy greens! These cook enough to wilt and that’s pretty much it.

3. Top everything with some toasted sesame oil! This is an important step that adds a lot of flavor. Be sure to read my instructions in the recipe for the best way to get everything browned but not burnt.

Bonus step: Top this glorious bowl of kimchi fried rice with a fried egg or two. Enjoy!

I bought everything for this recipe at Trader Joe’s.

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Kimchi Fried Cauliflower Rice (Paleo option!)

Healthified and packed with veggies! Kimchi and rice are perfectly flavored with chili garlic sauce, soy sauce, and toasted sesame oil. Plus, everything is better topped with a fried egg and Sriracha hot sauce!

Servings 4 people

Ingredients

• 2 tbsp butter
• 1 1/2 cups Napa cabbage kimchi, drained and coarsely chopped
• 2 tsp chili garlic sauce See note
• 16 oz cauliflower, riced (One bag at TJs)
• 2 cups cooked rice I use 1 bag of Seeds of Change from Costco
• 3 cups tender leafy greens (bok choy, spinach, baby kale...)
• 6 medium scallions, thinly sliced
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp toasted sesame oil
• Sriracha hot sauce (optional) for serving

Fried Egg:

• 4 eggs
• 2 tbsp butter

Instructions

Rice:

1. In a large sauté pan, heat butter over medium heat until melted. Add kimchi and chili garlic sauce, then stir-fry until hot and fragrant, about 1 minute. Add cauliflower rice and stir to combine. Use a wooden spoon to press the cauliflower down into the pan, and then leave it untouched for 4 minutes. We want some nice golden brown color to appear. While the cauliflower rice is cooking untouched, add the cooked rice, scallions, and soy sauce to the top of the cauliflower rice. Do not stir.

2. After four minutes, stir everything together, scraping the bottom of the pan so nothing sticks and burns. Add the tender greens on top and stir to incorporate and wilt. Press rice to bottom of pan again, and leave untouched for 2 minutes. 

3. Once greens are wilted and rice is hot with some golden brown markings, remove from heat. Drizzle toasted sesame oil on top and stir to combine. Taste to see if additional soy sauce, chili garlic sauce, or sesame oil is needed. Top with a fried egg and Sriracha!

Eggs (if using):

1. Heat a medium sauté pan over medium heat. Add butter to pan, and once melted add all four eggs. Reduce heat slightly, and let eggs cook uncovered and without flipping for 3-4 minutes, until white is solid but yolk is runny. Season with salt and pepper if desired, and serve on top of kimchi fried rice. Enjoy!

Recipe Notes

I love the combination of both cauliflower and regular rice. It's satisfying, and the texture makes it all feel like regular rice to me. You can use all regular cooked rice, or all cauliflower rice. Your preference!

Chili garlic sauce can be found in the international section of most grocery stores, or online here. 

Toasted sesame oil can be purchased at Trader Joe's, or online here.  

Seeds of Change precooked rice can be purchased at Costco, most grocery stores, or online here.

For strict paleo: use all cauliflower rice and coconut aminos instead of soy sauce.

Adapted from this recipe.

Be sure to check out my ginger curried lentils and goat cheese spaghetti squash next!