Cauliflower Fried Rice with Kimchi and Eggs

By Australian Eggs

Cauliflower Fried Rice with Kimchi and Eggs
Try out this delicious Spring recipe from Australian Eggs. Cauliflower Fried Rice with Kimchi and Eggs, it's healthy and tasty and a perfect recipe to cook up over the warmer months.

Prep time: 10 mins
Cook time: 20 mins
Serves: 4


  • 2 tbsp olive oil
  • 3 cloves garlic, crushed
  • 1 tbsp finely grated fresh ginger
  • 2 x 300g packets cauliflower rice 
  • 500g packet frozen vegetable stir-fry 
  • 2 tbsp salt-reduced soy sauce
  • 4 eggs
  • 75g sugar snap peas, halved lengthways
  • ⅓ cup small fresh coriander sprigs
  • ⅔ cup store-bought kimchi, chopped

Cauliflower Fried Rice with Kimchi and Eggs

  1. Preheat oven to 220°C/200°C (fan-forced). 
  2. Heat oil in a large flameproof baking dish over medium-high heat. Cook garlic, ginger and cauliflower rice, stirring, for 2 minutes or until heated through. Add vegetable mix and soy sauce. Stir to combine. Remove from heat. 
  3. Make 4 small indents in the rice mixture. Crack eggs into indents. Bake for 12-15 minutes or until whites are set.
  4. Meanwhile, place sugar snap peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until tender. Drain. Serve rice topped with sugar snap peas, coriander, and kimchi. 


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