The Cauliflower Rice:

Cup of Yum
1. Heat a large nonstick skillet over medium-high heat and add the ghee.
2. Add the white and light green parts of the green onion and cook, stirring frequently, for 2 minutes.
3. Add the kimchi and kimchi juice, and cook for 2 minutes.
4. Stir in the cauliflower rice. Cook, stirring constantly, for 2 minutes. Add the edamame, soy sauce and sesame oil. Continue to cook, stirring constantly, until the cauliflower is tender, about 3 minutes.
5. Remove from the heat and stir in the green sections of the green onion.
6. Divide the mixture between 4 plates. Top each with a fried egg. Serve.

The Eggs:

1. Heat a medium nonstick skillet over medium heat. Lightly coat with cooking spray (use ghee or coconut oil, if preferred) then crack the eggs into the pan.
2. Cook until the whites of the eggs are set, but the yolks are still runny.