1 16 oz Bag Cauliflower (Riced or Pearls)
1 Portobello Mushroom
1 Bunch of Spinach
Sesame Seed Oil
⅛ Cup Radish, thinly sliced
¼ Cup Carrot, shaved into ribbons
¼ Cup Bean Sprouts
¼ Cup Sliced Cucumber
¼ Cup Prepared Kimchi (optional)
Green Onions, thinly sliced
Prepare your vegetables. Prepare your chicken for cooking by gently massaging the package and separating the chicken into strips. Open the bag and drain the natural broth. Set aside.
In a large sauté pan, heat 1 TSP of your favorite cooking oil + a few drops of Sesame Seed Oil over MED-HIGH heat for 30 seconds.
Add entire bunch of cleaned spinach and a pinch of salt to the pan and stir until spinach has just wilted - about 2 minutes. Set spinach aside and wipe your pan clean.
In the same pan, again heat your oils for 30 seconds. Arrange mushroom slices flat in pan and cook until beautiful brown color develops, about 90 seconds per side, depending on how thick your slices are. Set mushroom slices aside and wipe your pan clean.
In the same pan, heat 1 STP of your preferred oil + 1/4 TSP Sesame Seed Oil on HIGH for 30 seconds. Add riced cauliflower and a pinch of salt and cook until cauliflower is tender and has a little color. About 5 minutes.
While cauliflower is cooking, in another sauté pan, prepare Kevin's Korean BBQ-Style Chicken according to package directions. About 5 minutes (+1 minute for heating the pan).
The chicken and the cauliflower should finish at about the same time.
Now, it's time to plate! Divide the riced cauliflower into 2 bowls. Repeat with the chicken.
Divide and arrange your toppings in any manner you see fit. (Be careful, spinach and mushrooms will still be warm!)
In a small, non-stick pan gently fry your eggs one at a time, sunny-side up. Top each bowl with a beautiful egg.
Finish each bowl off with desired garnish. ENJOY!