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Baked Kimchi Cauliflower Rice Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/baked-kimchi-cauliflower-rice-recipe/