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Kimchee Fried Cauliflower Rice

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves 1
  • Category: Dinner
  • Method: One Pan
  • Cuisine: Korean


A twist on the Korean comfort food classic, this Kimchee Fried Rice is made lighter by switching out regular rice for riced cauliflower, topped with a crispy, sesame-fried egg.


  • 200g (7 oz) Cauliflower or Pre-bought Cauliflower Rice
  • 1/2 tbsp Light Oil
  • 80g (3 oz) Kimchee, roughly chopped
  • 2 Large Spring Onions, sliced (plus extra for garnish, optional)
  • 1/2 tsp Dark Soy Sauce
  • 1/2 tbsp Gochujang
  • 1 tsp Toasted Sesame Oil
  • 1 Large Egg
  • Furikake (optional, for garnish)
  • Small Handful Fresh Coriander, roughly chopped (optional, for garnish)


  1. To prepare the cauliflower rice, blitz in a food processor; depending on the size of your chopper, you may need to do this in batches.
  2. Heat the light cooking oil a large, non-stick frying pan or wok over a medium-high heat. Once the oil is shimmering, add the kimchee and fry until slightly caramalised; you’ll be able to tell as the cabbage will soften and smell sweeter. Turn the heat up to high.
  3. Add the cauliflower rice and the spring onions to the pan and toss until everything is coated with the kimchee juices. Add the soy sauce and gochujang and again stir fry until the cauliflower rice is well coated.
  4. Cook for a few minutes until the cauliflower rice has softened. Again, use your sense of smell; the cauliflower rice is done when you can no longer smell that raw-cauliflower aroma. Stir in half the toasted sesame oil, and set aside.
  5. Heat the rest of the sesame oil in a small frying pan over a high heat and fry the egg until the white is just set and the edges are crispy.
  6. Serve the kimchee fried cauliflower rice in a warm bowl with the sesame fried egg served on top and your choice of garnishes.


You can buy gochujang in Sainsbury’s or at the Asian supermarket, and furikake from Wholefoods or on Amazon.