Kimchi Cauliflower Fried Rice with Chicken
A quick, punchy Korean-inspired stir-fry that swaps rice for cauliflower to keep carbs low. Tangy kimchi, garlic and ginger bring big flavour, lean chicken breast adds protein, and a touch of sugar-free maple syrup balances the heat — a satisfying weeknight dinner that's gentle on blood glucose.
Carbs per serving
Serves
Prep
Cook
Ingredients
Adjust servings
Quantities scaled for 4 serves (recipe as written serves 4).
- 2 tbsp oil (for frying)
- 2 chicken breasts (about 500g), thinly sliced
- 3 cloves garlic, crushed
- 1 tbsp fresh ginger, grated
- 4 spring onions, white and green parts separated and sliced
- 1 cup kimchi, roughly chopped
- 500g cauliflower rice (frozen, or fresh cauliflower blitzed in a food processor)
- 2 tbsp gluten-free soy sauce or tamari
- 1 tbsp sugar-free maple syrup
- 1 tsp sesame oil
- 1 tsp sesame seeds, to garnish (optional)
Method
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Heat 1 tbsp of oil in a large wok or frying pan over medium-high heat. Add the sliced chicken breast and stir-fry for 4-5 minutes until golden and cooked through. Remove and set aside.
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Add the remaining 1 tbsp oil to the pan. Add the crushed garlic, grated ginger and the white parts of the spring onion. Cook for 2-3 minutes, stirring, until softened and fragrant — this builds the flavour base.
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Add the kimchi and stir-fry for 2 minutes to warm through and caramelise slightly.
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Add the cauliflower rice and toss to combine. Stir-fry for 5-6 minutes until the cauliflower is tender but still has a little bite.
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Return the chicken to the pan. Add the gluten-free soy sauce (or tamari), sugar-free maple syrup and sesame oil. Toss everything together for 1-2 minutes until well coated and heated through.
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Remove from the heat and scatter over the green parts of the spring onion. Finish with a sprinkle of sesame seeds if using, and serve immediately.