1.   Cut the ends of the enoki mushrooms and separate them

2.   Drain and squeeze out moisture form the kimchi. Reserve 1/4 cup of the liquid. Chop the kimchi into small pieces. Set aside

3.   Heat a wok or deep sided frying pan on medium heat and then add one tbsp of sesame seed oil. Heat the oil and distribute the enoki in the pan. Cook for one minute, toss once or twice and remove the mushrooms from the pan. Transfer to a plate

4.   Add the 2 tbsp of oil to the wok. When the oil is sizzling, drop in the gochujang BBQ sauce, stir into the oil, cook one minute. Add the kimchi juice and water, stir to combine. Add the chopped kimchi, stir and cook for 1 minute

5.   Add the roughly chopped cauliflower rice into the pan and toss to coat the cauliflower rice. Cover the pan with a lid and let steam cook for 5-6 minutes or until the cauliflower rice is at the al dente stage

6.   Remove the lid and toss in the enoki mushrooms. Fold the cauliflower rice and enoki as you cook for 1-2 minutes. Remove from heat and transfer the Kimchi Enoki Cauli Rice onto a platter to prevent overcooking

Single serving breakfast

7.   For each serving, melt butter in the frying pan, and then fry a sunny side up egg, seasoned with salt and pepper, leaving the yolk runny

8.   Transfer one serving of Kimchi enoki cauli fried rice onto a plate and place the fried egg on top

9.   OPTIONAL: garnish with small strips of nori, green onion pieces, and a sprinkle of toasted sesame seeds. Enjoy!