Easy Keto Spicy Kimchi Cauliflower Fried Rice

If you love bold flavors, a little heat, and a low-carb meal that actually tastes good, you’re in the right place. We’re making Keto Spicy Kimchi Cauliflower Fried Rice, a dish that packs a punch without the carbs weighing you down.

This isn’t one of those sad, bland cauliflower rice recipes where you take a bite and immediately regret your life choices. No, this one’s loaded with spicy kimchi, crispy bacon, savory garlic, and just the right amount of heat to keep things exciting. And don’t worry—I’ll walk you through every single step like we’re cooking together in the same kitchen.

Let’s get started.

What You Need (Ingredients)

This recipe is flexible, so if you want to swap ingredients, go for it. But if you stick with this list, I promise it’ll turn out amazing.

Main Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• ½ cup kimchi (chopped, plus a little juice for extra flavor)
• 2 strips bacon (chopped, or use avocado oil for a vegetarian option)
• 2 cloves garlic (minced)
• 1 green onion (chopped, white and green parts separated)
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce or coconut aminos
• ½ teaspoon gochugaru (Korean red pepper flakes) (optional, but adds great heat)
• 1 egg (for a soft scramble at the end)

Toppings (Optional, But Highly Recommended):

• Extra green onions
• Toasted sesame seeds
• Fried egg (if you like it extra rich)
• Sliced avocado (for a creamy contrast)
• A drizzle of sriracha or spicy mayo

How to Make It (Step-by-Step)

No fancy techniques here—just simple steps to get maximum flavor.

1. Prep Everything Before You Start Cooking

Cauliflower rice cooks fast, so you don’t want to be scrambling (pun intended) at the last minute.

• If using fresh cauliflower, pulse it in a food processor until it looks like rice.
• If using frozen cauliflower rice, let it thaw a bit so it doesn’t turn mushy.
• Chop your kimchi and set aside a tablespoon of kimchi juice (this is the secret to big flavor).
• Mince your garlic and chop your green onions, keeping the white and green parts separate.
• Crack your egg in a small bowl and beat it lightly.

Once that’s done, you’re ready to cook.

2. Cook the Bacon (or Heat the Oil)

Heat a large pan or wok over medium heat. If you’re using bacon, toss it in and let it cook until crispy. The fat that renders out will add a ton of flavor to the rice.

• Pro Tip: If your bacon isn’t super fatty, add a little oil to help it crisp up.

If you’re skipping the bacon, just heat 1 tablespoon of avocado oil instead.

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3. Sauté the Garlic and White Onion

Once the bacon is crispy, push it to the side of the pan and add the garlic and the white parts of the green onion. Stir for about 30 seconds, just until fragrant.

• Be careful not to burn the garlic! You want it golden, not brown.

4. Add the Kimchi and Cauliflower Rice

Now for the good stuff. Toss in the chopped kimchi and stir it around so it soaks up all that bacon fat (or oil). Let it cook for about 1-2 minutes until it starts to soften.

Next, add the cauliflower rice. Stir everything together and let it sit for a minute before stirring again. This helps the cauliflower get a little bit of that fried rice texture instead of steaming.

• Important: If your cauliflower rice releases too much water, just keep cooking. It’ll evaporate.

5. Season It Up

Pour in your kimchi juice, soy sauce (or coconut aminos), and sesame oil. If you’re using gochugaru, sprinkle it in now. Stir everything so the flavors mix well.

Give it a quick taste—want it saltier? Add a dash more soy sauce. Need more spice? A little sriracha or chili flakes can help.

6. Make Room for the Egg

Push the rice to one side of the pan and pour your beaten egg into the empty space. Let it cook for about 30 seconds, then scramble it gently and mix it into the rice.

• This step makes the dish richer and gives it that classic fried rice feel.

7. The Final Touches

Once everything is mixed well, toss in the green parts of the green onion and give it one last stir.

Turn off the heat and plate it up.

Serving It Right

Now, you could eat it just like this, straight from the pan. But if you want to make it even better, add some toppings:

• A sprinkle of sesame seeds for nuttiness.
• A fried egg with a runny yolk (because why not?).
• Slices of avocado to cool down the heat.
• A drizzle of spicy mayo or sriracha for an extra kick.

Take a bite. Spicy, savory, smoky, and just the right amount of crunch. That’s how you do keto fried rice right.

Why You’ll Love This Keto Spicy Kimchi Cauliflower Fried Rice Recipe

• It’s actually filling. Cauliflower rice can be sad on its own, but this one is packed with protein, healthy fats, and fiber to keep you satisfied.
• It’s full of flavor. The combo of bacon, kimchi, garlic, and sesame oil gives it real depth—nothing bland here.
• It’s quick. From start to finish, this takes about 15 minutes.
• It’s flexible. Don’t have bacon? Use shrimp, ground beef, or tofu. Want it spicier? Add more chili flakes.

Storing & Reheating Tips

• Fridge: Keep leftovers in an airtight container for up to 3 days.
• Reheat: Heat in a pan with a little oil over medium heat. If it’s dry, add a splash of water or extra kimchi juice.
• Freezer: You can freeze it, but the texture won’t be the same. It’s best fresh!

Conclusion

This Keto Spicy Kimchi Cauliflower Fried Rice is a flavor bomb that just happens to be low in carbs. It’s fast, easy, and totally satisfying. Whether you’re doing keto or just want something light but actually delicious, this one’s a winner.

So go ahead, grab a fork (or chopsticks) and dig in. And if you try it, let me know how it turns out—I’d love to hear about your twist on it.

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