Preparation

Heat butter (1 Tbsp) in a skillet over medium heat. Add ground beef (6 oz) and cook until browned, breaking it up as it cooks. Season with salt and pepper to taste.
Add grated ginger (½ tsp) and chopped kimchi (¼ cup), stirring for 1-2 minutes until fragrant.

Stir in cauliflower rice (½ cup), gochugaru (1 tsp), soy sauce (1 Tbsp), and vinegar (½ tsp). Cook for 2-3 minutes, stirring occasionally, until the cauliflower is tender.
Fold in chopped spinach (½ cup) and cook for another 2 minutes until wilted. Adjust seasoning with salt and pepper to taste. Set aside.

In a separate pan, heat butter (½ Tbsp) over medium heat. Crack the eggs (2) into the pan and cook until the whites are set but the yolks remain runny, or to your preference. Lightly season with salt.

Spoon the spicy beef cauliflower rice onto a plate and top with the fried eggs. Garnish with sliced scallions (2 Tbsp), toasted sesame seeds (½ Tbsp), and a drizzle of sriracha or extra gochugaru if desired.

Bonus Sriracha Recipe

Ingredients

2 red jalapeños, stems removed
1 red or orange bell pepper, stems removed
3 garlic cloves, peeled
2 Tbsp apple cider vinegar
1 Tbsp soy sauce (or coconut aminos for paleo option)
1 Tbsp tomato paste
2 Tbsp pineapple, finely chopped
½ tsp red pepper flakes

Preparation

Blend the ingredients: Add red jalapeños (2), bell pepper (1), garlic cloves (3), apple cider vinegar (2 Tbsp), soy sauce (1 Tbsp), tomato paste (1 Tbsp), pineapple (2 Tbsp), and red pepper flakes (½ tsp) to a blender or food processor. Blend until smooth.

Simmer the sauce: Pour the blended mixture into a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened.

For more heat, add additional red pepper flakes.