Fiery Ginger & Kimchi Cauliflower Rice

Fiery Ginger Kimchi Cauliflower Rice – Spicy Low-Carb Vegan Stir Fry with Probiotics & Flavor

Looking for a bold, gut-healthy meal that’s fast, fiery, and totally plant-based? This Fiery Ginger Kimchi Cauliflower Rice is the perfect answer. Packed with probiotic-rich kimchi, spicy aromatics, and low-carb cauliflower rice, this vegan stir fry delivers serious flavor without weighing you down. Whether you’re searching for a quick weeknight dinner or a satisfying low-carb vegan meal, this dish checks all the boxes.

Asian Inspiration

This recipe was born out of my love for spicy Asian flavors and the magical powers of fermented foods. I wanted something quick but satisfying—something that felt like a treat while still being healthy. Enter kimchi: the fermented Korean staple that’s brimming with umami and gut-friendly probiotics. Paired with cauliflower rice, this dish transforms into a vibrant, low-carb stir fry that’s just as good for your body as it is for your taste buds. Plus, it’s endlessly adaptable, so you can make it your own with whatever veggies or proteins you’ve got on hand.

Why You’ll Love It

• Flavor-Packed and Spicy – The ginger, garlic, red pepper flakes, and kimchi deliver a punchy heat that’s full of personality.
• Low-Carb and Gluten-Free – Great for anyone watching carbs or avoiding gluten without sacrificing satisfaction.
• Quick and Easy – Comes together in just 20 minutes, perfect for busy weeknights.
• Probiotic-Rich and Nourishing – Thanks to the kimchi, you’re getting a flavorful gut-health boost in every bite.

Quick Grocery List

For the Cauliflower Rice:

• Cauliflower (or pre-riced cauliflower)
• Toasted sesame oil
• Garlic
• Fresh ginger
• Red pepper flakes
• Kimchi
• Kimchi juice
• Tamari, soy sauce, or coconut aminos
• Rice vinegar or lime juice
• Green onions
• Sesame seeds
• Optional: egg or tofu for added protein

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Total time is just 20 minutes—10 for prep, 10 for cooking. It’s a weeknight winner.

Equipment Checklist:

• Food processor (or box grater)
• Large nonstick skillet or wok
• Spatula
• Knife and cutting board
• Microplane or grater for ginger

Dietary Adjustments:
This recipe is naturally vegan, gluten-free (if using tamari or coconut aminos), and low-carb. To make it keto-friendly, skip the rice vinegar or use lime juice.

Serving Size:
Serves 2–3 as a main dish, or 4 as a side.

Fiery Ginger Kimchi Cauliflower Rice – Spicy Low-Carb Vegan Stir Fry with Probiotics & Flavor

DifficultyEasy

Servings2–3

Prep time10 minutes

Cook time10 minutes

Total time20 minutes

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Ingredients:

For the Cauliflower Rice:

• 1 medium head cauliflower, (or 4 cups riced cauliflower)
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• ¼ tsp red pepper flakes, (adjust to heat preference)
• ¾ cup kimchi, chopped
• 1 tbsp kimchi juice, (from the jar)
• 1 tbsp tamari or soy sauce, (or coconut aminos)
• 1 tsp rice vinegar or lime juice
• 1–2 green onions, chopped
• 1 tbsp sesame seeds, (for garnish)
• Optional: fried or poached egg for topping, (omit for vegan)

Instructions:

• 1

  Prepare the Cauliflower

  1. If using a whole cauliflower, cut into florets and pulse in a food processor until rice-sized.
  2. Pat dry with a clean towel to remove excess moisture.
• 2

  Cook the Aromatics

  1. Heat sesame oil in a large skillet or wok over medium heat.
  2. Add garlic, ginger, and red pepper flakes. Sauté for 30–60 seconds until fragrant.
• 3

  Stir-Fry the Rice

  1. Add cauliflower rice and stir-fry for 5–6 minutes until tender but not mushy.
  2. Stir in chopped kimchi, kimchi juice, and tamari. Cook for another 2 minutes.
  3. Splash in the rice vinegar or lime juice and stir to combine.
• 4

  Garnish & Serve

  1. Remove from heat. Top with green onions and sesame seeds.
  2. Optional: Add a fried egg or tofu for protein boost. Serve hot!

Equipment

• Food processor or box grater
• Large nonstick skillet or wok
• Spatula
• Knife and cutting board
• Microplane or grater for ginger

Nutrition

Calories	130
Carbohydrates	11g
Cholesterol	0mg
Fat	8g
Fiber	3g
Protein	3g
Saturated Fat	1g
Sodium	530mg
Sugar	4g
Trans Fat	0g
Unsaturated Fat	6g

General Notes:

• Kimchi is the star here—use a quality one with good crunch and spice.
• Patting your cauliflower dry is key to a great stir-fry texture.
• The optional egg or tofu adds protein and richness, but it’s flavorful enough without.

Substitutions

• Cauliflower Rice: Swap with broccoli rice or finely chopped cabbage.
• Kimchi: Use sauerkraut and chili garlic paste if you’re out of kimchi.
• Tamari: Replace with soy sauce, coconut aminos, or even a dash of miso.
• Sesame Oil: Use avocado or olive oil if sesame isn’t available, but you’ll miss the nutty flavor.

Variations

• Protein Power: Add crispy tofu cubes, tempeh, or even vegan chicken strips.
• Extra Veggies: Toss in shredded carrots, bell peppers, or spinach at the end.
• Spice It Up: Add gochujang, sriracha, or a pinch of cayenne for more heat.
• Egg-Free Option: Use tofu scramble or omit entirely for a lighter vegan version.

Let’s Get Cooking

Step 1: Prepare the Cauliflower

• Pro Tip: If using fresh cauliflower, pulse in batches to avoid over-processing into mush.
• Pro Tip: Spread the riced cauliflower on a towel and press to remove excess moisture—it makes a big difference.
• Pro Tip: Prepping ahead? Rice the cauliflower up to 2 days in advance and refrigerate in a sealed container.

Step 2: Cook the Aromatics

• Pro Tip: Add garlic and ginger to cold oil, then heat slowly to infuse more flavor.
• Pro Tip: Stir constantly to prevent burning—aromatics cook quickly!
• Pro Tip: Red pepper flakes bloom better in oil—don’t skip this step for spice depth.

Step 3: Stir-Fry the Rice

• Pro Tip: Use a large skillet or wok to prevent crowding and steaming.
• Pro Tip: Don’t overcook—aim for tender with a bit of bite.
• Pro Tip: Add kimchi and liquids at the end to keep the texture lively and preserve probiotics.

Step 4: Garnish & Serve

• Pro Tip: Toast sesame seeds for added nuttiness.
• Pro Tip: A drizzle of sesame oil or chili crisp adds luxurious depth right before serving.
• Pro Tip: Want crunch? Top with roasted seaweed or crushed peanuts.

Art Of

Mastering the Perfect Cauliflower Rice Stir-Fry
To avoid soggy or bland cauliflower rice, start with a dry base and high heat. This ensures a slight char and keeps the texture satisfying. Add ingredients in layers—aromatics first, then cauliflower, then wet ingredients last. This technique keeps the dish flavorful and prevents the rice from getting mushy. When working with fermented ingredients like kimchi, always add them at the end to retain their crunch and probiotic benefits. Stir-frying is all about timing, so have everything prepped and ready before the heat goes on. You’ve got this!

Tips and Variations

• Swap lime juice for yuzu or lemon for a twist.
• Add edamame or peas for plant-based protein.
• Top with avocado slices for richness.
• Mix in shredded nori or furikake for umami.
• For a crunch factor, add roasted chickpeas or crispy shallots.

Nutrition Breakdown (Per Serving)

• Calories: 130 – Filling without being heavy—perfect for lunch or dinner.
• Carbohydrates: 11g – Low in carbs, thanks to cauliflower, with energy-boosting properties.
• Cholesterol: 0mg – Completely cholesterol-free, ideal for heart-healthy diets.
• Fat: 8g – Mostly from sesame oil, offering good fats for flavor and satisfaction.
• Fiber: 3g – A fiber-rich choice that helps with digestion and satiety.
• Protein: 3g – Moderate protein, easily boosted with tofu or a poached egg.
• Saturated Fat: 1g – Low in saturated fat, keeping it light and healthy.
• Sodium: 530mg – On the higher side due to tamari and kimchi, but can be adjusted.
• Sugar: 4g – Naturally occurring sugars from kimchi and cauliflower.
• Trans Fat: 0g – Free from harmful trans fats.
• Unsaturated Fat: 6g – Provides heart-healthy unsaturated fats from sesame oil.

Storing and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Not ideal—kimchi texture may suffer—but possible for up to 1 month.
• Reheating: Reheat in a skillet over medium heat to retain texture. Avoid microwaving for best results.

Frequently Asked Questions (FAQ)

Q: Can I use frozen cauliflower rice?
A: Yes! Just thaw it completely and squeeze out any excess moisture with a towel before cooking.

Q: Is this good for meal prep?
A: Absolutely. It holds up well in the fridge and reheats beautifully in a skillet.

Q: How spicy is this dish?
A: It has a noticeable kick! You can tone it down by using mild kimchi and skipping the red pepper flakes.

Q: Can I add other vegetables?
A: Yes—thinly sliced bell peppers, mushrooms, or zucchini all work great in this stir fry.

Q: Is this recipe keto-friendly?
A: It’s very close—just watch the amount of rice vinegar or swap for lime juice to stay within strict keto limits.

Q: How do I make it higher in protein?
A: Add pan-fried tofu, tempeh, or a plant-based meat alternative to bulk it up.

Engage and Share

Tried this Fiery Ginger Kimchi Cauliflower Rice? I’d love to hear how it turned out! Leave a comment below, rate the recipe, or share your twist on it. Looking for more spicy, low-carb vegan meals? Check out my Sweet Potato and Coconut Milk Curry or Aromatic Coconut Curry with Tofu and Cilantro next!