Kimchi Cauliflower Fried Rice

Kimchi Cauliflower Fried Rice

I recently went to LA for the first time and to be totally honest, New Yorkers are too harsh on LA. I enjoyed every second I was there. You see, while you're in LA you need to do all the stereotypical LA things, like going to juice press, eating healthy, and drinking vodka water. LA inspired me to try out this healthy gluten free dish that is surprisingly delicious. 

I stopped by the LINE hotel in Koreatown and ate at Roy Choi's restaurant Commissary. A chef that inspired me in college to be creative with every dish I prepared. Thus the kimchi addition to this faux rice. 

Photos by Sean Fagan

Total Time: 35 minutes
Serves: 4-6 people


Kimchi Cauliflower Fried Rice:

  • 1 head cauliflower, cut into florets

  • 3 tbsp vegetable oil

  • 3 garlic cloves, minced

  • 2 tbsp ginger, minced

  • 2 scallions, thinly sliced

  • 1 bag frozen organic peas & carrots (10 oz)

  • 1 pint mini bella mushrooms, cleaned & sliced

  • ½ cup kimchi, chopped

  • ½ cup soy sauce


  • 1 tbsp sesame oil

  • 2 eggs

  • 2 scallions, thinly sliced on bias

  • 1 pack Nori (seaweed), thinly sliced

  • ½ cup kimchi, sliced or whole


Kimchi Cauliflower Fried Rice:

1.     Add cauliflower to a food processor and pulse until the florets become rice size. Reserve in a bowl. 

2.     In a large deep pan heat vegetable oil on high heat. Add garlic, ginger, and scallions stir frequently until you smell the aromas. 1 minute. Reserve in a bowl.

3.     Add mushrooms, and cook for 4-5 minutes until it reaches a caramel color around the edges. 

4.    Return the garlic, ginger, and scallions to the pan, followed by cauliflower rice, and 4 tbsp water. Cook for 5 minutes, while stirring. 

5.    Add peas and carrots, and stir for an additional minute. 

6.    Add soy sauce, and kimchi and cook until all the liquid has evaporated. about 3-4 minutes. 

7.     Serve rice in a medium bowl, top off with egg and nori strips, scallions, and kimchi. 


1.     In a medium sauté pan, heat sesame oil over medium-high heat.

2.     Beat eggs in a small bowl, and add half the eggs in a swirling motion into the pan to form a thin crepe. Cook for 3 minutes, flip to finish cooking for another minute. Repeat this twice. Cut egg crepe into thin strips, fluff, and reserve on a plate. 

3.     Serve topping on the side for the people that are extra in your life!

4.    Enjoy!