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Baked Kimchi Cauliflower Rice Recipe

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★★★★★

4.9 from 124 reviews

This Baked Kimchi Cauliflower Rice recipe is a flavorful, healthy, and easy-to-make Korean-inspired dish combining cauliflower rice with spicy kimchi, crunchy edamame, and a touch of gochujang for heat. Baked until tender and served with a fried egg and garnish of green onions and toasted sesame seeds, it’s perfect as a nutritious main or side dish.

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 (green parts only)

For Garnish

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

Instructions

  1. Preheat Oven: Preheat your oven to 400℉ (204℃) to prepare for baking the cauliflower rice mixture evenly and thoroughly.
  2. Combine Ingredients: In a large bowl, mix together the cauliflower rice, chopped kimchi, kimchi juice, gochujang, reduced sodium soy sauce, sesame oil, rice bran or vegetable oil, frozen edamame, and sliced green onions. Fold the ingredients gently to combine until well integrated without mashing the cauliflower rice.
  3. Spread Mixture on Baking Sheet: Transfer the mixture onto a large baking sheet measuring approximately 13 x 18 inches. If the sheet is very full, use two smaller baking sheets to avoid overcrowding, which ensures even cooking.
  4. Bake and Stir: Place the baking sheet in the preheated oven and bake for 30-35 minutes. Every 10 minutes, carefully remove the sheet, stir the mixture thoroughly to redistribute and prevent sticking, then spread it out again evenly. The cauliflower will shrink significantly as it cooks.
  5. Serve and Garnish: Once baked, serve the kimchi cauliflower rice warm. Garnish with additional sliced green onions, toasted white sesame seeds, and top each serving with a fried egg for added richness and protein.

Notes

  • You can substitute rice bran oil with any neutral vegetable oil if unavailable.
  • For a spicier dish, add extra gochujang paste or Korean chili flakes.
  • Make sure to stir every 10 minutes while baking to ensure even cooking and prevent burning.
  • Using freshly made cauliflower rice is preferred for best texture, but frozen cauliflower rice can also be used if thawed properly.
  • Optional: Add soy sauce or kimchi juice to taste after baking if more seasoning is desired.

Keywords: kimchi cauliflower rice, baked cauliflower rice, Korean side dish, healthy cauliflower rice, gochujang recipe, edamame rice bake

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