Baked Kimchi Cauliflower Rice Recipe

Introduction

Baked Kimchi Cauliflower Rice is a flavorful, healthy twist on traditional fried rice that’s packed with spicy, tangy kimchi and tender cauliflower. This dish is easy to prepare and makes a satisfying meal, perfect for anyone seeking a low-carb Korean-inspired dinner.

Ingredients

• 1 pound (16 oz) cauliflower rice
• 1 cup kimchi, chopped into bite-sized pieces
• 1 tablespoon kimchi juice
• 1 ½ tablespoons gochujang (Korean chili pepper paste)
• 2 tablespoons reduced sodium soy sauce
• ½ tablespoon sesame oil
• 1 ½ tablespoons rice bran oil or vegetable oil
• 1 cup shelled edamame, frozen
• 3 stalks green onions, sliced (green parts only)
• Additional sliced green onions, for garnish
• Toasted white sesame seeds, for garnish
• Fried egg, for serving

Instructions

1. Step 1: Preheat the oven to 400℉ (200℃).
2. Step 2: In a large bowl, combine the cauliflower rice, chopped kimchi, kimchi juice, gochujang, soy sauce, sesame oil, rice bran or vegetable oil, frozen edamame, and sliced green onions. Gently fold the mixture until all ingredients are thoroughly mixed.
3. Step 3: Spread the mixture evenly on a large baking sheet (13 x 18-inch). The mixture will be quite full, so if needed, use two smaller baking sheets to avoid overcrowding.
4. Step 4: Bake for 30 to 35 minutes. Every 10 minutes, carefully remove the baking sheet from the oven, stir the mixture, and spread it out again to ensure even cooking. As the cauliflower bakes, it will shrink significantly in volume.
5. Step 5: Once baked, serve the cauliflower rice warm. Garnish with additional green onions, toasted white sesame seeds, and top with a fried egg for extra richness.

Tips & Variations

• Use fresh kimchi for the best flavor and texture, and adjust the gochujang amount to control the spice level.
• For extra protein, add diced cooked chicken or tofu before baking.
• If you don’t have rice bran oil, any neutral oil like canola or grapeseed oil works well.
• Try garnishing with a drizzle of sriracha or a sprinkle of crushed red pepper to amp up the heat.

Storage

Store any leftover baked kimchi cauliflower rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid reheating in the oven to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower instead of pre-riced cauliflower?

Yes, you can pulse fresh cauliflower florets in a food processor to make your own cauliflower rice. Just be sure to process it into small, rice-sized pieces before using.

Is this recipe spicy?

This dish has a moderate level of spiciness from the gochujang and kimchi, but you can adjust the amount of chili paste to suit your heat preference.

Baked Kimchi Cauliflower Rice Recipe

Print Recipe

★★★★★

4.8 from 103 reviews

This Baked Kimchi Cauliflower Rice is a flavorful, healthy twist on traditional fried rice, combining spicy kimchi, tender cauliflower rice, and hearty edamame. Baked to perfection with a vibrant mix of Korean chili paste and savory soy sauce, it’s a perfect low-carb, gluten-free dish that makes a satisfying meal topped with green onions, toasted sesame seeds, and a fried egg for extra protein.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Korean-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound (16 oz) cauliflower rice
• 1 cup kimchi, chopped into bite-sized pieces
• 1 Tablespoon kimchi juice
• 1 ½ Tablespoon gochujang (Korean chili pepper paste)
• 2 Tablespoons reduced sodium soy sauce
• ½ Tablespoon sesame oil
• 1 ½ Tablespoon rice bran oil or vegetable oil
• 1 cup shelled edamame, frozen
• 3 stalks green onions, sliced (only green parts)

For Garnish

• Additional sliced green onions
• Toasted white sesame seeds
• Fried egg

Instructions

1. Preheat the Oven: Preheat your oven to 400℉ to prepare for baking the cauliflower rice mixture evenly and to develop a nicely roasted flavor and texture.
2. Combine Ingredients: In a large mixing bowl, thoroughly combine the cauliflower rice, chopped kimchi, kimchi juice, gochujang, reduced sodium soy sauce, sesame oil, rice bran oil (or vegetable oil), frozen shelled edamame, and the sliced green parts of the green onions. Fold gently until all ingredients are evenly mixed.
3. Spread on Baking Sheet: Transfer the mixture evenly onto a large 13 x 18-inch baking sheet—if the baking sheet is too full, divide the mixture evenly between two smaller baking sheets to allow for even cooking.
4. Bake and Stir: Bake in the preheated oven for 30-35 minutes. Every 10 minutes, carefully remove the baking sheet(s), stir the mixture thoroughly to prevent burning and promote even cooking, then spread it out again to ensure it cooks evenly. The cauliflower rice will shrink significantly as it cooks.
5. Serve and Garnish: Once baked, serve the kimchi cauliflower rice warm. Top with additional sliced green onions, toasted white sesame seeds, and a fried egg for a delicious, protein-packed finish.

Notes

• Using frozen shelled edamame provides a nice protein boost and texture contrast.
• If you prefer less spice, reduce the amount of gochujang to suit your taste.
• Rice bran oil can be substituted with any neutral vegetable oil if unavailable.
• Stirring during baking is crucial to avoid sticking and ensure the cauliflower cooks evenly.
• This dish is naturally gluten-free if you use a gluten-free soy sauce.
• For vegan or vegetarian options, omit the fried egg or replace it with a tofu scramble.

Keywords: kimchi cauliflower rice, baked cauliflower rice, Korean cauliflower rice, healthy rice alternative, low carb rice recipe, gluten free dinner, kimchi recipe, vegan option