Who doesn’t love a GOOD KIMCHI FRIED RICE? The salty, sour, spicy balance just makes this such a popular and addictive dish. My husband, in particular, LOVES kimchi fried rice as well. I told my husband that I was craving this dish one day and really wanted to eat it so  so we ended up making this together on a Saturday afternoon – and let me tell you it was delicious. We do have an original recipe on the blog from way and let me know tell this version is EVEN BETTER. I love that there is the added protein, and even deeper flavors from the gochujang and the oyster sauce. This will definitely be such a satisfying low carb version!

The KEY to this is in HOW you prepare the cauliflower. I FULLY acknowledge that cauliflower does NOT taste like rice but I have found that if you toast your cauliflower rice so that it is dry and slightly crunchy – it makes it much more enjoyable and actually tastes really good in its own way. You can definitely make larger portions of this since this is a relatively simple dish. I’ve made this several times and each time THIS does NOT disappoint. A protein packed, low carb, fibre packed and gut friendly recipe that is delicious is definitely a winner in our kitchen!

The BEST Cauliflower Kimchi Fried Rice (GF, DF)

 

Save Print

Author: Unconventional Cooks

Serves: 2

Ingredients

• 16 oz frozen cauliflower rice (baked at 350F for 25 mins until soft and dry)
• 2 eggs, cooked and scrambled separately
• 5.5-6 oz ground turkey, 93% lean (pork, chicken, beef also works!)
• 150g kimchi, chopped
• 2 cloves garlic
• 1 tbsp gochujang (we used homemade recipe for GF gochujang here)
• 1 tbsp of oyster sauce
• Optional: Sesame oil, scallions and nori seaweed to garnish

Instructions

1. Preheat oven to 350F. Line a baking tray with parchment paper and add your (frozen) cauliflower rice in a single layer (you may need 2 trays). Bake for 20-25 mins until dried out (sometimes it helps to microwave your cauliflower rice so it breaks up a bit if still frozen. If using fresh cauliflower rice you may not need as long!). Alternatively you can also gently toast the cauliflower in a pan over low heat to toast it - it will take sometime but works!
2. Measure out your kimchi in a stainless steel bowl and use scissors to snip into small pieces. I prefer to do this vs. chopping on a cutting board because the juices stain my board red.
3. In a bowl, scramble up your eggs. Add a pinch of salt.
4. In a frying pan or wok, spray a little oil and add your beaten egg. Keep scrambling your eggs and use your spatula to split it up into small chunks. Once cooked ,set aside.
5. In the same pan, add a little oil (if needed) and add your ground meat and garlic. Break up your turkey while cooking.
6. Once almost cooked, add gochujang and oyster sauce. Mix well. Add in the kimchi and keep cooking until the moisture has evaporated (you don't want there to be residual liquid).
7. Add in the cauliflower rice and eggs. Mix well.
8. Turn off the heat. Taste and adjust seasoning. Serve with sesame oil, scallions and crushed seaweed. This is definitely best served immediately. You can also refrigerate to enjoy the next day!

3.5.3251

LOVE,

Zoe, Mia & Raena