Chef Ellen

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Cauliflower Kimchi Fried Rice

Let’s take your favorite kimchi and use it as the finishing touch to this yummy fried rice that is surprisingly, mostly riced cauliflower. Let’s consider why using riced cauliflower instead of traditional rice holds superior benefits. The higher fiber content aids in digestion, it’s rich in vitamins and minerals, and antioxidants will help fight inflammation and oxidative stress in the body. The texture is similar so let’s add in some complementary veggies along with a small amount of rice for those picky eaters and finish this off with your pick of kimchi because we are all in tune with the probiotic benefits kimchi offers.


  • 2 tablespoons olive or avocado oil. Use a pump spray and coat a non-stick skillet to use less oil
  • 2 shallots, finely diced
  • 1 small head of cauliflower, riced
  • 1 ½ cups of broccoli, riced
  • 2 cups of frozen peas and carrots
  • 1 cup cooked rice
  • ½ cup coconut aminos or soy substitute
  • 1 tablespoon dried herbs (garlic and herb)
  • 1 tablespoon sesame seeds
  • 3 scallions, thinly sliced
  • 1 cup kimchi, drained and chopped
  • Optional garnishes: diced avocado, scallions, hot sauce


  • In a large non-stick skillet, add oil and heat to medium-high. Add shallots, cauliflower, broccoli, and peas and carrots. Sauté, stirring occasionally to ensure an even brown for about 10-15 minutes.
  • Add rice, coconut aminos, and dried herbs and continue to sauté for an additional 5 minutes. Remove from heat, add scallions and sesame seeds. Serve with chopped kimchi and optional garnishes.