Traveling can be great, but super-early flights? Not so much. After one of those flights recently, I wasn’t up for making much for dinner that evening, but I was starving and dining out wasn’t at the top of my list, either. This was the perfect time to make a comforting and easy dish like Kimchi and Cauliflower Fried “Rice” with Poached Eggs.
I had been itching to try a dish using kimchi, the traditional Korean condiment, for a while. The possibilities seem endless, and then I saw a recipe from Cooking with the New York Times that looked like a good first-time recipe for this fermented and seasoned mixture.
I changed things up a bit from the original recipe, and later it was Kimchi and Cauliflower Fried “Rice” with Poached Eggs to the rescue! It’s perfect anytime you want a comforting and filling meal, but don’t want a lot of fuss when it comes to prep.
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.
Simple was my main goal on this particular day, and Kimchi and Cauliflower Fried “Rice” with Poached Eggs did the trick!
If you love cauliflower, try one of my recipes below:
This is a simple, satisfying meal that doesn't take much effort at all to make. It's great comfort food!
- 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.
- 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.
You don't have to used poached eggs for this dish -- fry them if you'd like, or omit them, even. You could add more veggies, or use your favorite protein in this dish.