3. Heat a wok or deep sided frying pan on medium heat and then add one tbsp of sesame seed oil. Heat the oil and distribute the enoki in the pan. Cook for one minute, toss once or twice and remove the mushrooms from the pan. Transfer to a plate
4. Add the 2 tbsp of oil to the wok. When the oil is sizzling, drop in the gochujang BBQ sauce, stir into the oil, cook one minute. Add the kimchi juice and water, stir to combine. Add the chopped kimchi, stir and cook for 1 minute
5. Add the roughly chopped cauliflower rice into the pan and toss to coat the cauliflower rice. Cover the pan with a lid and let steam cook for 5-6 minutes or until the cauliflower rice is at the al dente stage
6. Remove the lid and toss in the enoki mushrooms. Fold the cauliflower rice and enoki as you cook for 1-2 minutes. Remove from heat and transfer the Kimchi Enoki Cauli Rice onto a platter to prevent overcooking
The leftover Kimchi Enoki Fried Cauliflower Rice can be stored in a properly sealed container in your refrigerator for several (3 -5) days.