Heat two tablespoons coconut oil over medium-high heat in a large skillet or wok. While oil is heating, whisk together 2 eggs in a small bowl and set aside.

Add diced onion to skillet and cook until translucent, about 10 minutes. Add in minced garlic and cook for another 2 to 3 minutes, careful not to burn the garlic.

Add riced cauliflower to the pan, and cook, stirring occasionally, for about 8 minutes. Add in chopped kimchi and 2 teaspoons coconut aminos, cooking for an additional 2 minutes.

Create a well in the center of the pan, and slowly pour in whisked eggs, stirring to a soft scramble. Fold into the rice mixture and and continue cooking until cauliflower pieces just begin to crisp.

Prepare 2 additional eggs to your liking (I chose sunny-side up) and serve atop the Kimchi Fried Cauliflower Rice with diced green onion to garnish. Sprinkle with Firefly Kimchi Salt (optional) and serve.