Cauliflower Kimchi Fried Rice Recipe

Name: Cauliflower Kimchi Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons kimchi juice; 2 tablespoons tamari; 2 teaspoons sesame oil; 2 teaspoons hot sauce (Cholula, Tabasco or Frank's Red Hot) (optional); 1 lb skirt steak, cut into 5-inch pieces; 2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon ground black pepper, plus more to taste; 1 tablespoon olive oil; 1 tablespoon ghee, plus 2 teaspoons; 1 small yellow onion, chopped; 1 1/2 cups fermented korean cabbage, chopped (kimchi); 2 1/2 cups cauliflower rice; 4 cups curly kale, roughly chopped; 4 large eggs; 1 pinch chili, flake; 1/4 cup chopped scallion; 1 lime, cut into wedges

Servings: persons

3 tablespoons kimchi juice
2 tablespoons tamari
2 teaspoons sesame oil
2 teaspoons hot sauce (Cholula, Tabasco or Frank's Red Hot) (optional)
1 lb skirt steak, cut into 5-inch pieces
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
1 tablespoon olive oil
1 tablespoon ghee, plus 2 teaspoons
1 small yellow onion, chopped
1 1/2 cups fermented korean cabbage, chopped (kimchi)
2 1/2 cups cauliflower rice
4 cups curly kale, roughly chopped
4 large eggs
1 pinch chili, flake
1/4 cup chopped scallion
1 lime, cut into wedges

1
In a medium bowl, whisk to combine kimchi juice, tamari, sesame oil and optional hot sauce. Set aside.
2
Season steak on both sides with salt and pepper. In a large skillet over medium high heat, warm 1 tablespoon olive oil until just smoking. Sear steaks until lightly charred and cooked through, about 3-4 minutes per side depending on thickness of the meat. Remove and set aside on a plate to rest.
3
Place skillet back over medium heat, melt ghee and cook onions until soft and translucent, about 3-5 minutes. Stir in chopped kimchi, cauliflower rice and 1/2 of the tamari mixture. Reserve the other half to drizzle over final dish. Fold in chopped kale and remove from heat.
4
Place a medium nonstick skillet over medium high heat. Drizzle in 2 teaspoons ghee and fry eggs until whites are set and yolk is still soft.
5
To assemble, spoon cauliflower rice into a bowl, top with sliced steak and a fried egg. Garnish with a pinch of chili flakes, chopped scallions and lime wedges.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons kimchi juice, 2 tablespoons tamari, 2 teaspoons sesame oil, 2 teaspoons hot sauce (Cholula, Tabasco or Frank's Red Hot) (optional), and more.

Yes, Cauliflower Kimchi Fried Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Kimchi Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions