Cut cauliflower into large even chunks. Remove inner core and leaves.
Break apart the cauliflower with hands into large florets.
Place the cauliflower florets into the food processor or blender. Pulse until couscous-like texture. Make sure not to over process. FAB TIP: Alternatively, use a cheese grater to shred the cauliflower for similar texture.
Add the coconut oil to a frying pan, wok, or cast iron skillet over medium heat.
Sauté the yellow onion until slightly browned, about 5 minutes.
Add the kimchi and 1 tablespoon of gochujang. Sauté for another 5 minutes.
Add the cauliflower rice and stir occasionally for 5-6 minutes.
Add the snow peas, red pepper, bean sprouts, and the remainder 1 tablespoon of gojuchang. Cook for an additional 2 minutes.
Add salt and pepper to taste.
Fry the eggs to your preference. Add on top of the cauliflower rice.
Garnish with green onions.
Enjoy!
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-kimchi-fried-cauliflower-rice/