Kimchi cauliflower fried rice is a delicious, one-bowl, Whole30 weeknight meal that’s packed with umami! It’s a low carb way to use up leftovers!
I’ve been on my Ready or Not! book tour since late July, which means I’ve been eating out for weeks on end. It’s not as glamorous as it may sound; even though I generally love eating out, there comes a point when I just get desperate for home cooking (and knowing every single ingredient that I’m putting in my mouth!). That’s why I’m excited to finally be back in my home kitchen and cooking something umami-licious. Of course, I’m still the queen of shortcuts, so I’m not about to go crazy with a complicated dish. Rather, I prefer a simple one-bowl meal that uses stuff I already have in my fridge, freezer, and pantry.
In other words: It’s time to fry up some Kimchi Cauliflower Fried Rice, people!
You know how I’m always nagging you to eat more fermented foods like kimchi? And you know how you keep ignoring me? Well, I think I have the dish that’ll finally get you to incorporate kimchi in your meals. Believe it or not, this may be one of my all-time favorite creations. Kimchi lends incredible depth and richness to the flavors and textures of this chicken fried (cauliflower) rice. Plus, the meal is Whole30-friendly if you make your own kimchi (like the two versions in Ready or Not!) or you purchase sugar-free, junk-free kimchi at the store. I dare you to not fall in love.
(Yes, cooking kimchi can kill the probiotics, but it will still be tasty and umami-licious. Now that you have some kimchi in your fridge, make sure you eat some of it raw with your leftover “rice” and with your other dishes!)
Makes 4 servings
Ingredients:
- 1 cup kimchi (I like this brand or make your own!)
- 3 large eggs
- Kosher salt
- 3 tablespoons avocado oil or cooking fat of choice, divided
- ½ small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups cubed cooked chicken or leftover cooked meat
- 1 small cauliflower head, riced or 16 ounces riced cauliflower (frozen or fresh)
- 2 tablespoons kimchi juice (the liquid in the kimchi jar)
- 2 tablespoons coconut aminos
- 1 teaspoon toasted sesame oil
- 2 scallions, finely sliced on the diagonal
- 1 toasted nori sheet, cut into strips for garnish
- 1 tablespoon toasted sesame seeds
Equipment:
- Chef’s knife
- Cutting board
- Bowl
- Measuring spoons
- Large cast iron skillet
- Silicone spatula
- Garlic press
Method:
Start by chopping up your kimchi. Store-bought is fine, but if you have time, make your own. We have a kimchi recipe on page 62 of our new cookbook, Ready or Not! (Psst! If you don’t like spicy food, buy white kimchi or make my Wimpchi!)
Heat a large skillet over medium heat. Meanwhile, whisk the eggs in a large bowl with ½ teaspoon salt. When the pan is hot, add 1 tablespoon of avocado oil. Once the oil is shimmering, pour in the whisked eggs…
…and gently tilt the skillet so the egg forms a flat and even layer. Cook for a minute or two until the egg firms up. Slip a spatula underneath and carefully flip the egg over to cook it through on the other side.
When the egg omelet is ready, transfer it to a cutting board, and slice it into thin strips.
Heat the remaining two tablespoon of oil in the now-empty pan, and add the onion and a sprinkle of salt. Cook for 2 to 3 minutes or until softened.
Add the minced garlic and sauté for 30 seconds or until fragrant.
Toss in the chopped kimchi and increase the heat to medium-high.
Stir-fry for 5 minutes or until the kimchi begins to brown in parts.
Add the cubed chicken, and stir for 1 minute to warm through.
Next, add the riced cauliflower, and mix well to incorporate.
Stir in the kimchi juice and coconut aminos.
Reduce the heat to medium-low. Cover and cook for 3 to 5 minutes or until tender (but not mushy).
Taste the rice for seasoning and adjust with salt if needed. Remove from heat, and stir in the sesame oil.
Mix in the egg strips and scallions, and scoop the fried rice into serving bowls.
Garnish with nori strips and sesame seeds and serve. Keep leftovers in the fridge for up to 4 days.
Looking for other cauliflower rice recipes? Make these Nomster favorites:
Wanna watch me make this dish on my Facebook Live broadcast (recorded on September 13, 2017)?
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Kimchi Cauliflower Fried Rice
Ingredients
- 1 cup kimchi I like this brand
- 3 large eggs
- Kosher salt
- 3 tablespoons avocado oil or cooking fat of choice divided
- ½ small onion finely chopped
- 2 garlic cloves minced
- 2 cups cubed cooked chicken or leftover cooked meat
- 1 small cauliflower head riced or 16 ounces riced cauliflower (frozen or fresh)
- 2 tablespoons kimchi juice the liquid in the kimchi jar
- 2 tablespoons coconut aminos
- 1 teaspoon toasted sesame oil
- 2 scallions finely sliced on the diagonal
- 1 toasted nori sheet cut into strips for garnish
- 1 tablespoon toasted sesame seeds
Instructions
- Start by chopping up your kimchi. Store-bought is fine, but if you have time, make your own. We have a kimchi recipe on page 62 of our new cookbook, Ready or Not! (Psst! If you don't like spicy food, buy white kimchi or make my Wimpchi!)
- Heat a large skillet over medium heat.
- Meanwhile, whisk the eggs in a large bowl with ½ teaspoon salt. When the pan is hot, add 1 tablespoon of avocado oil. Once the oil is shimmering, pour in the whisked eggs and gently tilt the skillet so the egg forms a flat and even layer. Cook for a minute or two until the egg firms up. Slip a spatula underneath and carefully flip the egg over to cook it through on the other side.
- When the egg omelet is ready, transfer it to a cutting board, and slice it into thin strips.
- Heat the remaining two tablespoon of oil in the now-empty pan, and add the onion and a sprinkle of salt. Cook for 2 to 3 minutes or until softened.
- Add the minced garlic and sauté for 30 seconds or until fragrant.
- Toss in the chopped kimchi and increase the heat to medium-high. Stir-fry for 5 minutes or until the kimchi begins to brown in parts.
- Add the cubed chicken, and stir for 1 minute to warm through.
- Next, add the riced cauliflower, and mix well to incorporate. Stir in the kimchi juice and coconut aminos.
- Reduce the heat to medium-low. Cover and cook for 3 to 5 minutes or until tender (but not mushy).
- Taste the rice for seasoning and adjust with salt if needed. Remove from heat, and stir in the sesame oil.
- Mix in the egg strips and scallions, and scoop the fried rice into serving bowls. Garnish with nori strips and sesame seeds and serve. Keep leftovers in the fridge for up to 4 days.
Notes
