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Kimchi fried cauliflower rice

August 30, 2012

I’m in an unhealthy relationship. With the nearby Korean grocery store.

I love it way too much. I get megadoses of tteok, kimchi, and purple sweet potatoes from there on a weekly basis. So it was about time I got tired of eating the kimchi straight and trying something new with it.

I like buying the house brand of kimchi because it’s the only tub that doesn’t use msg, to which I am highly sensitive. The supermarket uses very traditional ingredients for the kimchi, including cabbage, chilis, green onion, garlic, a bit of sugar, and shrimp paste. Big, big fan.

Overall, making kimchi fried rice is very straightforward and easy. Not too many ingredients, and the end result is very rewarding.

1 lb, or 4 cups, raw cauliflower
1/2 onion
2 Tbsp cooking fat
1 cup kimchi
3 eggs

(1) Rice the cauliflower via grater, food processor, blender, or manual chopping method. Set aside.
(2) Dice the onion. Heat cooking fat on high heat. When hot, add in onions and cook until the it browns, about 3 minutes.
(3) Add kimchi, and cook an additional minute. Add cauliflower and stir for several minutes, until also slightly browned.
(4) In a bowl, beat 3 eggs together. Pour over the fried rice and stir to incorporate evenly. Cook for a few more minutes until the egg is almost no longer raw.
(5) Turn off heat and let sit for a few more minutes. Serve hot.


Dai Dai

  1. This doesn’t sound like an unhealthy relationship to me at all, if anything, it’s a VERY healthy one you should definitely continue! That recipe sounds absolutely delish too!

    • Thank you! I probably buy way too much tteok from there but everything else I buy there is relatively healthy! 🙂

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