Cauliflower Kimchi and Eggs (Printable Version)
A low-carb twist featuring cauliflower rice, spicy kimchi, and savory eggs for a quick 30-minute meal.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets (about 1.3 pounds)
02 - 1 cup kimchi, drained and chopped
03 - 1 medium carrot, finely diced
04 - 1/2 cup frozen peas
05 - 3 green onions, sliced (separate white and green parts)
06 - 2 cloves garlic, minced
07 - 1-inch piece ginger, grated
→ Eggs
08 - 4 large eggs
→ Sauces & Seasonings
09 - 2 tbsp soy sauce or tamari
10 - 1 tbsp sesame oil
11 - 1 tbsp vegetable oil
12 - 1 tsp sriracha or other chili sauce (optional)
13 - 1/2 tsp freshly ground black pepper
→ Garnish
14 - 1 tbsp toasted sesame seeds
15 - Reserved green onion tops
# Directions:
01 - Place cauliflower florets in a food processor and pulse until they reach a rice-like consistency. Set aside.
02 - Heat 1/2 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until just set, about 1–2 minutes. Remove eggs from the pan and set aside.
03 - Add remaining vegetable oil to the pan. Sauté the garlic, ginger, and white parts of the green onions for 1 minute until fragrant.
04 - Add carrots and peas; cook for 2–3 minutes until slightly softened.
05 - Stir in the chopped kimchi and cook for another 2 minutes.
06 - Add the cauliflower rice and cook, stirring frequently, for 4–5 minutes, until tender but not mushy.
07 - Drizzle with soy sauce, sesame oil, sriracha (if using), and black pepper. Mix well to combine.
08 - Return scrambled eggs to the pan, breaking them up and tossing to distribute. Taste and adjust seasoning as needed. Remove from heat. Serve hot, garnished with green onion tops and toasted sesame seeds.
# Expert Hints:
01 -
- The cauliflower rice soaks up all those spicy, savory kimchi juices while keeping each forkful light and satisfying
- Its ready in under 30 minutes but tastes like something youd order from your favorite Korean takeout spot
02 -
- Overcrowding the pan steams the cauliflower instead of frying it. Use your largest skillet or cook in two batches.
- Letting the cauliflower rice sit undisturbed for 20 to 30 seconds between stirs creates those crispy, golden bits that mimic real fried rice texture.
03 -
- Pre chop all your ingredients before you start. Once the heat is on, everything moves fast.
- Leftovers reheat beautifully in a skillet with a tiny splash of water to refresh the cauliflower.