Kimchi Cauliflower Fried Rice
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Recipe Intro From tastyyummies
This Kimchi spiced riff on fried rice was made by TastyYummies using Cascadian Farms Riced Cauliflower Blend with Stir-Fry Veggies! It's the perfect umami packed breakfast that we have been craving for this weekend.
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- Recipe Card
*if using straight up frozen cauliflower rice, I recommend using 3 cups of cauliflower rice and adding approximately 2 cups of additional frozen or already cooked veggies, stir-fry veggies like broccoli, mushrooms, carrots, peppers, onion, etc. Add at the same time as the cauliflower.
*If you are gluten-free, be sure to buy a kimchi that is gluten-free and always look for hidden sugar or other shady ingredients. Better yet, find an amazing recipe online and make your own.
Recipe Card
ingredients
- 2 tablespoon ghee, avocado oil or other cooking fat
- 1 cup kimchi (more or less to taste), cut into bite-sized pieces
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 - 2 cups cooked protein, chicken, pork, beef cut into bite-sized pieces or shredded, other options: shrimp or 3 eggs, scrambled
- 5 cups Cascadian Farms Frozen Riced Cauliflower Blend with Stir-Fry Vegetables* (1.5 packages)
- 2 tablespoon kimchi juice
- 1 tablespoon coconut aminos (you can also use soy sauce or tamari)
- Sea salt, to taste
- Topping Options:
- Additional kimchi, cut into bite-sized pieces
- Fried egg (per person)
- 1-2 tablespoons chili paste or sriracha for topping
- Sesame oil and/or sesame seeds for topping
- Crisp / roasted seaweed, cut into thin pieces
- Thinly sliced scallions
- Microgreens
Method
Step 1
To a wok or a large skillet over medium-high heat, add ghee or other cooking oil, add the chopped kimchi, garlic and ginger. Cook for several minutes until the kimchi starts to brown a little, 3 to 5 minutes. Add any cooked protein (not scrambled eggs or shrimp). Heat through. Give it a couple minutes.
Step 2
Add the Cascadian Farms Frozen Riced Cauliflower Blend with Stir-Fry Vegetables, along with the Kimchi juice and coconut aminos. Reduce heat to medium. Cover the wok or skillet and cook for 3 minutes. You want the veggies to be no longer frozen and barely tender but definitely not mushy.
Step 3
Take the lid off, increase the heat to medium-high, cook another minute, add scrambled eggs if using or cooked shrimp. Turn off the heat. Taste and add sea salt to taste, if necessary (likely it will not be).
Step 4
Serve the Kimchi Cauliflower Fried Rice topped with a fried egg, sesame oil, toasted seaweed or nori sheets, srirarcha or sesame oil, scallions, microgreens, etc.