Kimchi Cauliflower Fried Rice — Whole30 & Gluten-Free Recipe

Kimchi cauliflower fried rice is a flavorful, one-bowl, Whole30-friendly weeknight meal packed with umami. It’s a low-carb way to use up leftovers.

Table of Contents

• A healthy one skillet dish!
• Ingredients
• How to make Kimchi Cauliflower Fried Rice
• How to save leftovers
• More cauliflower fried rice recipes
• PRINTER-FRIENDLY RECIPE CARD
• Kimchi Cauliflower Fried Rice Recipe

A healthy one skillet dish!

If you’ve been meaning to add more fermented foods to your meals, this one-pan kimchi cauliflower fried rice is a delicious place to start. The kimchi brings deep, savory flavor to the dish and pairs beautifully with chicken (or other leftover cooked meat) and riced cauliflower. It’s quick, satisfying, and adaptable to Whole30 when you use a sugar-free, additive-free kimchi.

Although cooking kimchi will reduce its probiotic benefits, the cooked dish remains rich and umami-forward. Save some raw kimchi to serve on the side so you can enjoy both the flavor and the live cultures.

Ingredients

• Kimchi: about 1 cup, store-bought or homemade
• Eggs: 3 large
• Kosher salt
• Avocado oil (or cooking fat of choice), 3 tablespoons, divided
• Small onion: ½, finely chopped
• Garlic: 2 cloves, minced
• Cubed cooked chicken or leftover cooked meat, about 2 cups
• Riced cauliflower: 1 small head riced (or 16 ounces frozen riced cauliflower)
• Kimchi juice: 2 tablespoons (liquid from the kimchi jar)
• Coconut aminos: 2 tablespoons
• Toasted sesame oil: 1 teaspoon
• Scallions: 2, sliced on the diagonal
• Toasted nori sheet: cut into strips for garnish
• Toasted sesame seeds: 1 tablespoon, for garnish

How to make Kimchi Cauliflower Fried Rice

Chop the kimchi into bite-sized pieces. Store-bought works fine; if you prefer, make your own for full control over ingredients.

Heat a large skillet over medium heat. Whisk the eggs with ½ teaspoon of kosher salt. Add 1 tablespoon of avocado oil to the hot pan and pour in the eggs, tilting the skillet to form an even omelet. Cook 1–2 minutes until set, flip to finish cooking, then transfer the omelet to a cutting board and slice into thin strips.

Return the skillet to medium heat and add the remaining 2 tablespoons of oil. Sauté the chopped onion with a pinch of salt for 2–3 minutes until softened, then add the minced garlic and cook 30 seconds until fragrant.

Add the chopped kimchi and raise the heat to medium-high. Stir-fry for about 5 minutes until parts of the kimchi begin to brown. Stir in the cubed chicken and cook 1 minute to heat through.

Add the riced cauliflower and mix well to combine. Pour in the kimchi juice and coconut aminos, stirring to distribute the flavors. Reduce the heat to medium-low, cover, and cook 3–5 minutes until the cauliflower is tender but not mushy.

Taste and adjust seasoning with salt if needed. Remove from heat and stir in toasted sesame oil. Fold in the egg strips and sliced scallions, then divide the fried rice among serving bowls.

Garnish with nori strips and toasted sesame seeds before serving.

How to save leftovers

Store leftover kimchi cauliflower fried rice in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in a sealed container for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.

More cauliflower fried rice recipes

• Asian Cauliflower Fried Rice
• Simple Cauliflower Fried Rice
• Mexi-Cauli Rice
• Cauliflower Chicken Fried Rice
• Golden Cauliflower Fried Rice