Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add the onion, carrot, and zucchini and stir-fry for 4-5 minutes until just tender.
Stir in the garlic and cook for 30 seconds, then add the riced cauliflower and stir-fry for 6-7 minutes until tender and any moisture has cooked off.
Stir in the gochujang, sesame oil, and rice vinegar, tossing until everything is evenly coated and glossy. Season with salt to taste and keep warm over low heat.
In a separate nonstick skillet, heat the remaining 1 tablespoon oil over medium-high heat until shimmering. Crack in the eggs and fry for 2-3 minutes until the whites are set and the edges are crispy and lacy, keeping the yolks runny.
Divide the cauliflower fried rice among bowls, top each with a crispy fried egg, and scatter with scallions and toasted sesame seeds.
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