15-Minute Cauliflower and Kimchi Fried Rice

Ingredients

• 45 ml (3 tablespoons)vegetable oil
• 15 ml (1 tablespoon)toasted sesame oil
• 5 clovesgarlic, minced
• 10 ml (2 teaspoons)ginger, minced
• 3scallions, thinly sliced, whites and greens divided
• 340 g (¾ pound)26/30 shrimp, peeled and deveined
• about 210 g (2 cups)riced cauliflower
• 3 largeeggs
• to tastekosher salt
• to tasteground black pepper
• about 320 g (2 cups)cooked long-grain white rice, or another type of cooked rice
• 45 ml (3 tablespoons)soy sauce (use tamari to make the recipe gluten-free)
• about 115 g (¾ cup)napa cabbage kimchi, chopped
• about 80 ml (⅓ cup)cilantro, chopped
• 15 ml (1 tablespoon)toasted sesame seeds

Instructions

1. 1

   Heat the oils

   Heat a wok over medium-high heat. Add the vegetable and sesame oils and let them heat through. Stir in the garlic, ginger and scallion whites with a rubber spatula for just a second.

2. 2

   Cook the shrimp

   Add the shrimp and sauté for about 4 minutes, until cooked through.

3. 3

   Add cauliflower

   Add the riced cauliflower and sauté until tender.

4. 4

   Scramble the eggs

   Crack the eggs into the wok and scramble until just set.

5. 5

   Add the rice

   Add the cooked rice and leave it briefly so it can crisp, then stir to combine and add the soy sauce.

6. 6

   Finish and serve

   Add the kimchi, scallion greens, cilantro and sesame seeds. Toss everything together and serve hot.

What is cauliflower and kimchi fried rice?

Fried rice is a flexible dish built around cooked rice tossed in a hot pan with seasonings and other ingredients. This version brings together that familiar format and kimchi, a Korean fermented vegetable condiment, with shrimp and cauliflower rice.

The cauliflower adds another vegetable while the cooked rice keeps the dish substantial. Kimchi supplies a tangy, savoury note that works well with the sesame oil and fresh aromatics.

Nutrition and macros by portion

The nutrition label shows one serving as written: 381 calories, 27g protein, 29g carbs, 18g fat.

The cooked rice and cauliflower rice supply most of the carbohydrates, while the vegetable and sesame oils contribute much of the fat. Shrimp and eggs provide protein. To balance the plate, serve a portion with extra non-starchy vegetables, such as steamed greens or a crisp salad.

Get the ingredients ready

Aromatics: Mince the garlic and ginger and slice the scallions before heating the wok. Keep the scallion whites separate from the greens, as they go into the pan at different points.

Rice and kimchi: Have the cooked rice and chopped kimchi ready to add. The recipe uses cooked long-grain white rice, but allows for another type of cooked rice.

Work quickly in the wok

Hot oil: Heat both oils over medium-high heat, then stir in the garlic, ginger and scallion whites only briefly. Keep them moving so they flavour the oil without lingering in the pan.

In stages: Cook the shrimp first, then add the cauliflower, eggs and rice in turn. This gives each ingredient its own moment in the wok rather than crowding everything in at once.

Look for the right texture

Shrimp: The recipe’s cue is that the shrimp should be cooked through after about 4 minutes. Avoid relying on the timer alone if their size or your wok’s heat differs.

Eggs and rice: Scramble the eggs just until set. Let the rice sit briefly after adding it so it can crisp, then stir to combine.

Season in layers

Soy sauce: Add it after stirring the rice into the wok so it can season the rice evenly. The recipe also suggests tamari as a gluten-free alternative.

Kimchi and herbs: Add the kimchi, scallion greens, cilantro and sesame seeds at the end, then toss to combine. This keeps the finishing ingredients distinct in the finished dish.

Serve it hot

The recipe is designed to be served as soon as it is tossed together, while the rice is hot and the eggs are freshly set. It works as a complete meal with shrimp and egg already in the pan.

For extra vegetables alongside, serve with a simple salad or steamed greens. Keep accompaniments plain enough to let the kimchi’s tang and the sesame flavour come through.

Recipe notes & tips

• Prepare and measure the ingredients before heating the wok, as the cooking moves quickly.
• Separate the scallion whites and greens so each can be added at the right stage.
• Use cooked rice that is ready to add straight to the pan.
• Add the garlic, ginger and scallion whites only briefly before adding the shrimp.
• Let the rice sit for a moment before stirring to give it a chance to crisp.
• Taste before adding salt, as the soy sauce and kimchi already season the dish.

Variations

• Use tamari: Swap it for the soy sauce for the gluten-free option specified in the recipe.
• Change the rice: Use another type of cooked rice in place of long-grain white rice.
• Adjust the kimchi: Use a little less for a milder result, or add more for a stronger tang.
• Add extra greens: Serve the fried rice with steamed greens on the side.
• Finish with heat: Add chilli alongside the finished dish if you like a spicier bowl.

Common mistakes to avoid

• Crowding the cooking stages: Add ingredients in the recipe’s order so they have room to cook.
• Overcooking the aromatics: Stir the garlic, ginger and scallion whites for only a second before adding the shrimp.
• Cooking the eggs too long: Scramble until they are just set, then move on to the rice.
• Stirring the rice straight away: Leave it briefly in the wok before stirring so it can crisp.
• Adding the scallion greens early: Reserve them for the final toss with the kimchi and herbs.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat thoroughly in a wok or frying pan, stirring until piping hot.

Frequently asked questions