Start by chopping up your kimchi. Store-bought is fine, but if you have time, make your own. We have a kimchi recipe on page 62 of our new cookbook, Ready or Not! (Psst! If you don't like spicy food, buy white kimchi or make my Wimpchi!)

Heat a large skillet over medium heat.

Meanwhile, whisk the eggs in a large bowl with ½ teaspoon salt. When the pan is hot, add 1 tablespoon of avocado oil. Once the oil is shimmering, pour in the whisked eggs and gently tilt the skillet so the egg forms a flat and even layer. Cook for a minute or two until the egg firms up. Slip a spatula underneath and carefully flip the egg over to cook it through on the other side.

When the egg omelet is ready, transfer it to a cutting board, and slice it into thin strips.

Heat the remaining two tablespoon of oil in the now-empty pan, and add the onion and a sprinkle of salt. Cook for 2 to 3 minutes or until softened.

Add the minced garlic and sauté for 30 seconds or until fragrant.

Toss in the chopped kimchi and increase the heat to medium-high. Stir-fry for 5 minutes or until the kimchi begins to brown in parts.

Add the cubed chicken, and stir for 1 minute to warm through.

Next, add the riced cauliflower, and mix well to incorporate. Stir in the kimchi juice and coconut aminos.

Reduce the heat to medium-low. Cover and cook for 3 to 5 minutes or until tender (but not mushy).

Taste the rice for seasoning and adjust with salt if needed. Remove from heat, and stir in the sesame oil.

Mix in the egg strips and scallions, and scoop the fried rice into serving bowls. Garnish with nori strips and sesame seeds and serve. Keep leftovers in the fridge for up to 4 days.