Korean Bibimbap Cauliflower Fried Rice

Korean Bibimbap Cauliflower Fried Rice.JPG

This was my first time making a Korean dish, but I loved the simple ingredients of the bibimbap dish. Bibimbap literally means "mixed rice" and is served with sautéed vegetables, typically beef, a fried egg, soy sauce, and gochujang sauce (chili pepper paste). I was inspired by this combination, but mixed things up a bit by scrambling the eggs in with some cauliflower rice for the base. I subbed out the soy sauce for coconut aminos, and still topped the dish with the traditional beef and vegetables. I did not even consider making some gochujang sauce homemade, but it can be done easily. To make it compliant with paleo you would substitute the soy sauce for coconut aminos. I topped mine with some harrisa, which is also a chili pepper paste, however it is a hot one! Gochujang sauce has more of a sweet flavor, both good options, just depends on your preference.


  • 1 carrot, julienned

  • 1/2 zucchini, julienned

  • 1/2 bell pepper, julienned

  • 2 eggs, beaten

  • 2-3 cups cauliflower rice

  • 1 lb shaved beef

  • 2 green onions, diced

  • coconut oil

  • coconut aminos

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • gochujang sauce or harissa


Slice and chop the vegetables. Add some coconut oil to a pan over medium high heat, add the shaved beef. Season with onion powder, garlic powder, and a couple tablespoons of coconut aminos. Toss and cook until cooked through. In another pan add more coconut oil and eggs. Scramble and then remove from the pan and set aside. Next sauté your vegetables just until slightly tender. (I kept all of my veggies separate so I could style my plate as shown above, but you can definitely mix all of your veggies together!) Cook cauliflower rice until heated through, stir in the eggs. Serve with beef over top, your choice of gochujang or harissa and green onions as a garnish. You could also top with sesame seeds. Enjoy!