Place the butter in a large skillet over medium high heat. Once bubbling add in the onion and garlic, saute for about 3 minutes until just starting to soften.
Add in the kimchi, cauliflower rice, and tamari. Continue to cook for about 5 minutes until the cauliflower is starting to crisp. Taste for salt and add if necessary. Remove from heat and set aside.
Place the sesame oil in a small ceramic non-stick skillet over medium heat. Crack in the eggs and cook until the whites are set, flip and continue to cook about 30 seconds. The yolk should still be runny.
Divide the cauliflower rice between two bowls and top each with an egg and half of the toppings.