A healthier version of “fried rice.” Baked kimchi cauliflower rice transforms roasted cauliflower into a savory and hearty meal.
For months, my best friend tried to convince me to eat cauliflower rice. I firmly refused several times. I like white rice, thank you very much. Eventually I wore down. My curiosity for this healthy rice alternative grew after seeing other customers load bags and bags of it at Trader Joe’s and Costco.
While I love roasted cauliflower, the notion of swapping my beloved white rice for a vegetable seemed ridiculous. I finally caved and gave it a try. To my surprise, I’ve been hooked on cauliflower rice ever since.
This cauliflower “fried rice” is a variation of the baked kimchi fried rice recipe. Out of all the ways I’ve experimented with cauliflower rice thus far, THIS IS MY FAVORITE..
This intensely flavored dish sounds too good to be true. It’s super filling and it doesn’t taste “healthy.” This kimchi cauliflower rice can be served as a side or enjoyed as a meal in itself. It has become a staple in our dinner rotation!
Ingredients
With the exception of the cauliflower rice, all the ingredients are the same as the baked fried rice version. The recipe calls for one pound of cauliflower. It may seem like a lot, but it will shrink. The cauliflower will greatly reduce in size as it cooks. And as it shrinks, it’s flavors will become more intense.
You can purchase a bag of cauliflower rice or riced cauliflower. Or, simply make your own by pulsing cauliflower florets in a food processor. If you’re feeling fancy, try making this with purple cauliflower!
You’ll need kimchi, gochujang (Korean chili pepper paste), soy sauce, sesame oil, and shelled edamame. Luckily, you can find all these ingredients at Trader Joe’s!
How to Bake “Fried Rice”
- Preheat oven to 400℉.
- Combine cauliflower rice, kimchi plus juice, gochujang, soy sauce, sesame oil, cooking oil, edamame, and sliced green onions in a large.
- Spread mixture on a large rimmed baking sheet. Bake for about 30 minutes. Stir mixture every 10 minutes to ensure even cooking.
- Serve warm!
Serving Suggestions
I like to put on an egg on everything! I highly recommend enjoying kimchi cauliflower rice with a fried egg.
This dish is also lovely with a side of additional roasted vegetables. Roasted broccolini, mushrooms, or butternut squash are all great sides.
Cauliflower rice is best served warm! You may also cook this in a large skillet instead of the oven.
More Dinner Ideas
- Slow Cooker Asian Braised Beef
- Spicy Garlic Shrimp Spaghetti
- Stir Fry Beef with Onion and Scallions
- Barley Rice Bowl
Baked Kimchi Cauliflower Rice
Ingredients
- 1 pound (16 oz) cauliflower rice
- 1 cup kimchi, chopped into bite sized pieces
- 1 Tablespoon kimchi juice
- 1 ½ Tablespoon gochujang (Korean chili pepper paste)
- 2 Tablespoons reduced sodium soy sauce
- ½ Tablespoon seasme oil
- 1 ½ Tablespoon rice bran oil, or vegetable oil
- 1 cup shelled edamame, frozen
- 3 stalks green onions, sliced (only green parts)
Garnishes:
- additional sliced green onions
- toasted white sesame seeds
- fried egg
Instructions
- Preheat oven to 400℉.
- In a large bowl, combine cauliflower rice, kimchi, kimchi juice, gochujang, soy sauce, sesame oil, rice bran oil (or vegetable oil), frozen edamame, and sliced green onions. Fold to combine until ingredients are thoroughly mixed.
- Spread mixture on a large baking sheet (13 x 18-inch). The baking sheet will be very full. Use two smaller baking sheets, if necessary. Bake for 30-35 minutes. Every 10 minutes remove baking sheet from oven, stir mixture, and spread out again. As the cauliflower cooks, it will greatly reduce in size.
- Serve warm and garnish with green onions, sesame seeds, and fried egg.
Notes
- You can make your own “cauliflower rice” by pulsing cauliflower florets in the food processor.
- Kimchi juice refers to the liquid the cabbage expels as it’s fermenting/pickling in the jar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Totally impressed. I try to eat kimchi at least three times a week for the probiotics. Never, ever did it occur to me to pair it with cauliflower. What a nutritious, flavor packed meal! Eggs rule!
Thanks! I hope you enjoy the recipe!
Yay! You finally caved!
lol, yes. we’re buying bags and bags and bags from Costco!
Hi there, love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Asian Flavours
You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which is probably some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole
Everything should come with an egg on top!
Yes! I agree!