Heat a large skillet over medium-high heat. Add in the vegetable oil and riced cauliflower. Sauté 5 minutes
Add in the garlic cloves and carrots, continue to cook for 2 minutes.
Add in kimchi and gochujang, continue to cook 2 minutes.
Take off the heat and put into a serving bowl. Garnish with green onion, sesame oil, and sesame seeds.
Heat a small skillet over medium heat, and cook egg sunny side up. Place egg on top of finished “rice” and serve.