Kimchi Fried "Rice"

A timeless dish with tangy, umami-rich flavors, this Korean Kimchi Fried "Rice" works equally well with traditional rice or cauliflower rice. What's more, the fried "rice" can also be enjoyed rolled up in sushi or in hand rolls, adding a versatile and delicious twist!

 

Serves: 4
Prep Time: 10 minutes – Cooking Time: 15 minutes – Total Time: 25 minutes

Helpful equipment 

• Food processor

Ingredients

• ½ head cauliflower (about 3 cups cauliflower rice or cooked rice) 
• 1 cup kimchi chopped
• 2 tablespoons kimchi juice
• 1.5 teaspoon soy sauce or 1 tablespoon coconut aminos
• 1 egg
• 2 cloves garlic minced
• 1 teaspoon oil
• 1 teaspoon sesame oil
• 1.5 teaspoons medium gochujang paste
• 1 cup diced onion
• ½ cup chopped protein of choice (five spiced dried tofu, hotdog, spam, sausage)
• Garnish: sesame seeds, sliced sushi nori sheets, chopped green onions

Instructions

Step 1

If using cauliflower rice, start by washing and drying the cauliflower. Then, use a food processor (or hand) to chop it into rice-like pieces, being careful not to over-process the cauliflower, which can result in a paste rather than rice texture.

Step 2

Beat the eggs. In a non-stick skillet over medium heat, add a teaspoon of oil and scramble the eggs until they are almost set. Remove and set aside for later.

Step 3

Prepare the sauce mixture by combining the kimchi juice, soy sauce, and gochujang sauce in a bowl.

Step 4

Heat oil in a large pan or wok over medium heat. Sauté the garlic and onions until they become translucent.

Step 5

Add the kimchi and your choice of protein to the skillet. Cook until warmed through.

Step 6

Introduce the riced cauliflower or cooked rice into the large pan. Pour sauce over the cauliflower and toss well to evenly coat everything. Cook the cauliflower until it is tender yet still retains a slight crunch.

Step 7

Taste and adjust the seasoning as needed with salt, soy sauce, kimchi juice, or gochujang paste.

Step 8

Finally, stir in the scrambled eggs and drizzle with sesame oil. Cook for another minute to allow the flavors to meld together before serving.

Step 9

Transfer to a dish and garnish with sesame seeds, sliced sushi nori sheet, chopped green onions, or preferred toppings.

Step 10

(Optional) Use the kimchi fried rice to make a sushi hand roll or sushi roll and enjoy!

Notes

• Eggs: Rather than scrambled eggs, it is quite common to find a sunny-side-up egg perched atop kimchi fried rice.
• Protein substitute: This recipe substitutes protein for firm, five spiced pressed tofu, which lends a wonderful savory flavor in addition to holding up well, without crumbling, during cooking. 
• Consider trying some "rice" as a sushi roll or hand roll. Kimchi-flavored cauliflower rice wrapped in seaweed creates a delicious combination that shouldn't be overlooked.