For a healthier take on kimchi fried rice, try Kimchi Cauliflower Fried Rice. This healthy vegetarian recipe is good for anyone looking to have a flavorful vegetarian meal. This easy kimchi-bokkeum-bap recipe is packed full of flavour and healthy probiotics. It is simply delicious without the calories and can be made in just 15 minutes!
One of my favourite Korean dishes is Kimchi fried rice (Kimchi Bokkeumbap, 김치 볶음밥). I love the bold flavours of of gochujang, bacon, mushrooms and pretty much anything you want to add to it, including Spam. Anytime when I have extra left over rice or ripened kimchi, I would make Kimchi Fried Rice or Kimchi Jjigae.
Kimchi Cauliflower Fried Rice calls for Five Main Ingredients:
- cauliflower
- onions
- garlic
- kimchi
- gochujang (hot pepper paste)
Anything else, is just gravy!
Although I am not a Vegan, I would often add an egg, pancetta bacon or Spam to my Kimchi Fried Rice. But it you are looking to reduce some calories, canned tuna (flaked light tuna works best) also makes for a great alternative!
Did you know that Kimchi (fermented cabbage) is packed with mutrients while being low in calories? It contains probiotics, reduces inflammation. aids weight loss, supports cardivascular heart health, etc.
For the best results, use homemade kimchi. This vegan green apple kimchi works especially well and adds a subtle sweetness to the fried rice.
Often I would double up the recipe and make a BIG batch for my meal prep of the week. It tastes super amazing even overnight and it will reheat really nice for lunches all week long!
PS: Here is the link for those resuable meal prep glass containers.
How To Make Kimchi Cauliflower Fried Rice
- In a heavy bottom pan or cast iron, heat oil over medium-high heat. Get the oil hot, but don't let it smoke.
- Saute onions and garlic for 2 minutes
- Add in cauliflower "rice", kimchi with all the juice, stir and cook.
- Cook down to reduce water
- Cover lid to steam cauliflower until cooked through.
- Remove lid and stir fry a little more. I like my "fried rice" with some burnt crispy sides.
- Serve and enjoy!
Here are a couple kimchi-forward bowls I am genuinely obsessed with from the blog! Both these recipes are plant-based and vegan!
- Vegan Spicy Beef Stew (Yukgaejang) 육개장
- Vegan Green Apple Kimchi (No Fish Sauce)
- Korean Green Onion Salad
- Caramelized Kimchi Relish
- Kimchi Jjigae
Did you make this recipe? I'd love see how you went with my recipes! Leave a comment below or Tag me on Instagram @Instanomss #instanomss
PrintKimchi Cauliflower Fried Rice | Vegan, Vegetarian
This quick and easy Korean kimchi-bokkeum-bap recipe is packed full of flavour and healthy probiotics. A healthier take on kimchi fried rice is simply delicious without the calories! It takes only 15 minutes to make! It is gluten-free, dairy-free and totally Paleo and Whole 30 compliant!
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4 Bowls 1x
- Category: Vegan, Vegetarian, Main Dish
- Method: Stir Fried
- Cuisine: Korean
Ingredients
- 1 head cauliflower, rough chopped
- 1 onion, rough chopped
- 3-5 garlic cloves, minced or rough chop
- ½ cup kimchi, slight more fermented kimchi
- 2 tablespoon Gochujang, more if you prefer spicier
- dash of salt and pepper to taste
- ⅓ cup of vegetable oil
Instructions
- In a heavy bottom pan or cast iron, heat oil over medium-high heat. Get the oil hot, but don't let it smoke.
- Saute onions and garlic for 2 minutes
- Add in cauliflower "rice", kimchi with all the juice, stir and cook.
- Cook down to reduce water
- Cover lid to steam cauliflower until cooked through.
- Remove lid and stir fry a little more. I like my "fried rice" with some burnt crispy sides.
- Serve and enjoy!
**Optional, you can also add an egg, tuna or tofu.
***If you are not vegan, you can also opt for some pancetta bacon for some extra smoky flavours. I would suggest adding this at the beginning and reduce your vegetable oil. The bacon will release plenty of oil!
Notes
Take a pair of scissors and cut up kimchi if you want it to be smaller
Nutrition
- Serving Size:
- Calories: 223
- Sugar: 6.9 g
- Sodium: 175.3 mg
- Fat: 1.2 g
- Carbohydrates: 48.3 g
- Protein: 11.2 g
- Cholesterol: 0 mg
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Natalie says
How did I skip this great recipe of yours, Nancy! A great flavorful vegetarian meal, thanks!
Nancy says
happy snacking! this one is super wholesome!