Kimchi and cauliflower fried 'rice' with poached eggs
By: Grab a Plate
Kimchi can be spicy or not, and it's typically made with napa cabbage, radishes, and scallions, or a variety of other veggies. It's not too hard to find in grocery stores, but you might have to ask for help locating it.
A word to the wise: since kimchi is fermented, be careful where you put the jar after you open it. I set my jar on the counter and went to work on the cauliflower. When I turned around, the liquid from the jar had bubbled up and out all over the counter!
You can use cooked, leftover rice for this dish, but I wanted to use cauliflower instead to add more veggies to the meal. I had done quite a bit of not-so-healthy eating during my time away, so this was a great way to make myself feel a little better!
Add a few more ingredients to this recipe if you'd like. Try tossing in some peas or mushrooms, or even use a different protein.
- 1 head cauliflower
- 2 tablespoons sesame oil
- 1/4 cup white onion, diced
- 2 garlic cloves, minced
- 1/2 cup prepared kimchi, and 3 tablespoons of the liquid from the jar
- 1/2 teaspoon salt, plus extra
- 1/4 teaspoon ground black pepper, plus extra
- 3 eggs
- 2 teaspoons cider vinegar
- Sesame seeds for garnish
- Clean the cauliflower and cut it into florets. Divide the florets and add them to a food processor in a few batches, and pulse until small (like the size of rice). Set aside.
- Add the oil to a large skillet over medium heat. When hot, add the onion and cook for about 3 minutes, or until it begins to soften. Add the garlic and cook for about 30 seconds.
- Increase the heat to medium-high and add the cauliflower to the skillet. Cook, stirring, for a few minutes. Add the kimchi and the liquid to the skillet along with the salt and black pepper and toss the mixture to combine.
- Cook for 3-4 minutes, stirring occasionally. If you'd like to add more of the liquid from the kimchi, do that not, stir, and cook for another few minutes until absorbed.
- Remove from the heat and add a lid to help keep it warm.
To poach the eggs
- Crack each egg into a separate, shallow cup without breaking the yolk.
- Fill a large saucepan with water and bring it to a boil. When boiling, add the vinegar, then reduce the heat to a low simmer.
- One at a time, lower each cup to the water and carefully tip the egg into the pan in its own area.
- Cook for 2-1/2-4 minutes, depending on whether you like your egg runny or not, and until the white of the egg is set. Remove from the heat. Use a slotted spoon to remove each egg from the water, carefully blotting the bottom with a clean paper towel.
- Transfer the cauliflower mixture to separate bowls, and top each with one egg.
- Season with salt and pepper, and garnish with sesame seeds.
- Serve warm.
The original post Kimchi and Cauliflower Fried "Rice" with Poached Eggs first appeared on Grab a Plate.