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Kimchi Fried Rice

Kimchi Fried Rice
Carbs 32g
Time 15 mins
Calories 266
Veg Servings 3


  • 2 Pouches Fullgreen Riced Cauliflower
  • Large Handful frozen peas
  • 1 courgette chopped into half moon pieces
  • Heaped Tbsp Kimchi
  • 100g diced red cabbage
  • 1 small carrot- finely chopped
  • 2 Tbsp soy sauce
  • Juice from 1/2 lime
  • Tbsp agave syrup
  • Pinch chilli flakes
  • 2 cloves garlic- crushed
  • 1/2 brown onion
  • Sesame oil for cooking
  • Extra Kimchi to top
  • 1 whole egg


  1. 1 Start by finely dicing the onion, then heat a little oil in a wok over a medium-high heat and cook the onion until softened.
  2. 2 Add in the garlic, cabbage pepper, courgette and carrots and continue to cook.
  3. 3 Next, toss in the riced cauliflower, frozen peas and then also the kimchi. Cook everything together until all of the veggies are cooked through and piping hot."
  4. 4 Mix together the soy sauce, agave syrup and lime juice.
  5. 5 Pour in your soy sauce mixture and add the chilli flakes here if you’d like a little extra heat. You could also grate in some fresh ginger or add an extra touch of lime juice if desired.
  6. 6 Meanwhile, heat a little sesame oil in a separate frying pan and crack in the egg. Cook until beautifully crisp around the edges.
  7. 7 Serve your fried rice topped with the egg and some extra kimchi.


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