This keto low carb kimchi cauliflower fried rice has all the flavors of the traditional dish without all the carbs!
We live in a city with many Korean restaurants so naturally, I have an affinity towards Korean food. I love all the spices and flavors they use to season their foods especially anything with kimchi involved!
I had my first taste of kimchi fried rice at a friend’s house growing up and I was a hooked ever since. I would often make it at home using leftover rice, kimchi, eggs, and whatever else I found in the refrigerator.
Since becoming low carb, I have missed my kimchi fried rice dearly and I have no idea why I didn’t think about making a low carb friendly version sooner!
I mean we have quite a few low carb fried rice dishes like our Japanese Garlic Beef Fried Rice and our Garlic Chicken Fried Rice, so it’s only natural I would make a kimchi fried rice!
Now, I understand that many ready jarred kimchi you find at the store contain sugar and for the strict keto folks out there, this might not work for you.
But for the rest of you, there is about 2g of sugar per cup which is pretty negligible and definitely worth it considering the reward at the end.
We found that using cauliflower rice to make kimchi fried rice surprisingly produces a close resemblance to its traditional rice counterpart.
So, if love kimchi and kimchi fried rice, I implore you to try this recipe out! It leaves you full with your cravings satisfied
Now, let’s get started!
Prepping Time 2M
Cook Time 8M
Total Time 10M
Net Carb/Serv ~6g
Servings 1 Bowl
Ingredients
Chicken
- 3 oz Chicken Thigh (about 1 large chicken thigh)
- 1 tbsp Sesame Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
Fried Rice
- 2 Cups Cauliflower Rice
- 2 tbsp Kimchi
- 1 tbsp Sesame Oil
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 Onion
- 1/2 Stalk of Green Onion
Directions
1) Gather all the ingredients.
2) Finely dice green onions, onions, chicken (about 1/4 x 1/4 inch cubes) and Kimchi then set aside. Note – make sure to keep the Kimchi juices.
3) In a new small Teflon frying pan, add 1 tbsp of Sesame Oil on high heat. Once oil is up to temp (slightly smoking), add chicken, sprinkle salt and pepper and cook for 2-4 minutes until you get a nice brown crust on the chicken. Transfer to holding bowl.
4) In a large Teflon frying pan, add 1 tbsp of Sesame Oil on high heat. Once oil starts to lightly smoke, add cauliflower rice and onion. Stir often and cook for 2-3 minutes or until desired texture is reached.
5) After 2-3 minutes, add chicken, salt, black pepper and chopped Kimchi. Mix well and continue to cook for an additional 1 minute.
6) Lastly, mix in the green onions, transfer to serving bowl and enjoy hot!
Hope you enjoy your low-carb/keto Chicken Kimchi Cauliflower Fried Rice!
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Chicken Kimchi Cauliflower Fried Rice
Ingredients
Chicken
- 3 oz Chicken Thigh about 1 large chicken thigh
- 1 tbsp Sesame Oil
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
Fried Rice
- 2 Cups Cauliflower Rice
- 1/4 Cup Kimchi
- 1 tbsp Sesame Oil
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 Onion
- 1/2 Stalk Green Onion
Instructions
- Gather all the ingredients.
- Finely dice green onions, onions, chicken (about 1/4 x 1/4 inch cubes) and Kimchi then set aside. Note - make sure to keep the Kimchi jucies.
- In a new small Teflon frying pan, add 1 tbsp of Sesame Oil on high heat. Once oil is up to temp (slightly smoking), add chicken, sprinkle salt and pepper and cook for 2-4 minutes until you get a nice brown crust on the chicken. Transfer to holding bowl.
- In a large Teflon frying pan, add 1 tbsp of Sesame Oil on high heat. Once oil starts to lightly smoke, add cauliflower rice and onion. Stir often and cook for 2-3 minutes or until desired texture is reached.
- After 2-3 minutes, add chicken, salt, black pepper and chopped Kimchi. Mix well and continue to cook for an additional 1 minute.
- Lastly, mix in the green onions, transfer to serving bowl and enjoy hot!
Video
Nutrition
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