A lighter take on classic fried rice, baked kimchi cauliflower rice turns riced cauliflower into a deeply flavorful, satisfying dish. This recipe balances spicy, salty, and savory notes from kimchi and gochujang with the nutty richness of sesame and soy—yielding a meal that feels indulgent but is vegetable-forward and wholesome.
I resisted cauliflower rice for a long time—I’m a white rice person by habit—but when I finally tried it I was surprised at how well it soaks up bold flavors and stands in for rice in many dishes. This baked kimchi cauliflower rice is adapted from the classic baked kimchi fried rice approach, but uses riced cauliflower instead of grains. The result is an intensely flavored, filling dish that works as a main course or a hearty side.
The recipe is straightforward and pantry-friendly: riced cauliflower, kimchi and a little kimchi juice for brightness, gochujang for depth and heat, reduced-sodium soy sauce for salt balance, sesame oil for aroma, and shelled edamame for texture and protein. It bakes on a rimmed sheet so the cauliflower roasts and concentrates in flavor as it shrinks down.
Ingredients
Use one pound (about 16 ounces) of cauliflower rice—the amount looks large before cooking but reduces significantly as it roasts. You can buy pre-riced cauliflower or make your own by pulsing florets in a food processor until they resemble rice.
- 1 pound (16 oz) cauliflower rice
- 1 cup kimchi, chopped into bite-sized pieces
- 1 tablespoon kimchi juice
- 1 1/2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons reduced-sodium soy sauce
- 1/2 tablespoon sesame oil
- 1 1/2 tablespoons rice bran oil or vegetable oil
- 1 cup shelled frozen edamame
- 3 stalks green onions, sliced (green parts only)
Garnishes
- Additional sliced green onions
- Toasted white sesame seeds
- Fried egg (optional, highly recommended)
How to Bake “Fried Rice”
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the cauliflower rice, chopped kimchi and its juice, gochujang, soy sauce, sesame oil, rice bran or vegetable oil, frozen edamame, and sliced green onions. Fold gently until the sauce coats the cauliflower evenly.
- Spread the mixture in an even layer on a large rimmed baking sheet (13×18 inches). If your pan is smaller, divide the mixture between two sheets to ensure even roasting.
- Bake for 30–35 minutes, stirring and redistributing every 10 minutes so the cauliflower browns uniformly. The cauliflower will shrink as it cooks and develop concentrated flavor.
- Remove from the oven and serve warm. Garnish with sliced green onions, toasted sesame seeds, and a fried egg if desired.
Serving Suggestions
This kimchi cauliflower rice is excellent straight from the oven. A fried egg on top adds richness and a silky yolk that soaks into the cauliflower, but it’s equally tasty as a vegetarian entree or as a side to roasted or grilled proteins.
Serve alongside roasted vegetables like broccolini, mushrooms, or butternut squash for a complete meal. If you prefer stovetop cooking, you can sauté the combined ingredients in a large skillet over medium-high heat until the cauliflower is tender and slightly caramelized.
More Dinner Ideas
If you enjoyed this recipe, try other bold, simple weeknight meals such as braised Asian-style beef, spicy garlic shrimp with pasta, or a hearty grain bowl with roasted squash.
Recipe Details
Name: Baked Kimchi Cauliflower Rice
Author: Maryanne Cabrera
Yield: Serves 3 as an entree
Prep Time: 5 mins • Cook Time: 30 mins • Total Time: 35 mins
Notes
- You can make cauliflower rice at home by pulsing cauliflower florets in a food processor until rice-sized.
- Kimchi juice is the briny liquid in the kimchi jar; a splash adds brightness and depth to the dish.
Nutrition (approximate per serving)
Calories: 204 kcal • Carbohydrates: 19 g • Protein: 9 g • Fat: 12 g • Fiber: 6 g • Sodium will vary depending on the kimchi and soy sauce used. Nutrition figures are approximate and intended as a guideline.
