Kimchee Fried Cauliflower Rice

Ingredients

• 200 g (7 oz)cauliflower or ready-made cauliflower rice
• 1/2 tbsplight oil
• 80 g (3 oz)kimchi, roughly chopped
• 2 large, plus extra to garnish (optional)spring onions, sliced
• 1/2 tspdark soy sauce
• 1/2 tbspgochujang
• 1 tsptoasted sesame oil
• 1 largeegg
• to taste (optional)furikake, for garnish
• 1 small handful (optional)fresh coriander, roughly chopped, for garnish

Instructions

1. 1

   Rice the cauliflower

   If using whole cauliflower, blitz it in a food processor until it resembles rice. Work in batches if your processor is small.

2. 2

   Fry the kimchi

   Heat the light oil in a large non-stick frying pan or wok over a medium-high heat. When it shimmers, add the kimchi and fry until the cabbage softens, smells sweeter and begins to caramelise. Turn the heat up to high.

3. 3

   Add the seasonings

   Add the cauliflower rice and spring onions, tossing to coat them in the kimchi juices. Stir in the soy sauce and gochujang and continue stir-frying until everything is well coated.

4. 4

   Cook the cauliflower

   Cook for a few minutes, until the cauliflower rice softens and its raw-cauliflower smell has gone. Stir in half the toasted sesame oil, then set the mixture aside.

5. 5

   Fry the egg

   Heat the remaining sesame oil in a small frying pan over a high heat. Fry the egg until the white is just set and the edges are crisp.

6. 6

   Serve the bowl

   Spoon the kimchi cauliflower rice into a warm bowl and place the sesame-fried egg on top. Finish with your chosen garnishes.

What is kimchi fried rice?

Kimchi fried rice is a Korean comfort-food dish built around rice stir-fried with kimchi and seasonings. This version uses cauliflower in place of the usual rice, while keeping the savoury, spicy combination and topping it with a fried egg.

The quick frying helps the kimchi’s juices coat the cauliflower, and gochujang adds depth and heat. A crisp-edged egg brings a soft yolk and a contrasting texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 12g protein, 23g carbs, 14g fat.

Most of the carbohydrates come from the cauliflower, kimchi, spring onions and gochujang; the oils contribute most of the fat, while the egg supplies much of the protein. To round out the plate, add a side of vegetables or another source of protein if you want a more filling meal.

Choosing the cauliflower

Fresh cauliflower: pulse it briefly in a food processor so the pieces resemble grains. Stop before it becomes a purée, and process in batches if needed.

Ready-made cauliflower rice: use it straight from the pack. If it looks wet, avoid crowding the pan so excess moisture can cook off.

Building flavour in the pan

Kimchi first: fry it in the light oil until softened and slightly caramelised, as the method directs. This starts the flavour base before the cauliflower goes in.

Seasoning next: add the soy sauce and gochujang once the cauliflower and spring onions are coated in kimchi juices. Stir well so the paste and sauce are spread through the mixture.

Getting the texture right

Cauliflower rice: cook it for a few minutes, checking that it has softened and no longer smells raw. Keep tossing rather than leaving it to sit for long in one spot.

Fried egg: use a hot pan and cook until the white is just set, with crisp edges. The sesame oil is divided between the cauliflower and the egg, so reserve half for frying the egg.

Timing and heat

The whole recipe takes 15 minutes, so have the cauliflower rice, sliced spring onions and chopped kimchi ready before you start cooking.

Begin the kimchi over a medium-high heat, then turn the heat up to high before adding the cauliflower. High heat helps keep the stir-fry moving; lower it if the ingredients begin to catch.

Serving the bowl

Serve the rice in a warm bowl with the egg on top, so the yolk can mingle with the spicy, savoury cauliflower. Add coriander, extra spring onion or furikake if you like.

For a more substantial meal, serve it alongside a simple vegetable side. Keep accompaniments lightly seasoned, as kimchi, soy sauce and gochujang already bring plenty of savoury flavour.

Recipe notes & tips

• Prepare and measure the ingredients before heating the pan, as the stir-fry comes together quickly.
• Pulse fresh cauliflower in short bursts to keep it grainy rather than turning it into a mash.
• Use a wide pan so the cauliflower rice can spread out and cook evenly.
• Taste the kimchi before cooking, since its saltiness and heat can vary.
• Keep half the sesame oil aside for the egg, as directed, rather than adding it all to the cauliflower.

Variations

• More heat: add a little extra gochujang to the stir-fry.
• Milder bowl: reduce the gochujang to suit your taste.
• Extra crunch: finish with furikake and extra sliced spring onions.
• Herby finish: scatter chopped fresh coriander over the bowl.
• Whole-grain version: use cooked rice instead of cauliflower rice, adjusting the cooking time as needed.

Common mistakes to avoid

• Over-processing cauliflower: it turns mushy, so pulse briefly and check the texture between bursts.
• Crowding the pan: cauliflower can steam rather than fry, so use a large pan and work in batches if necessary.
• Adding the egg too early: it may lose its crisp edges while you finish the rice, so fry it after setting the cauliflower mixture aside.
• Burning the kimchi: keep it moving in the pan and turn up the heat only after it has softened and begun to caramelise.
• Using all the sesame oil at once: reserve half for frying the egg, as the recipe specifies.

How to store

Store leftover cauliflower rice and egg separately in airtight containers in the fridge and use within 2 days. Reheat the rice in a frying pan until hot throughout; fry a fresh egg for the best texture.

Frequently asked questions