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PdfIn a large nonstick skillet, heat the coconut oil over high heat. Crumble the salmon into small pieces and add to the skillet. Cook the salmon until slightly crunchy at the edges, about 3 minutes, then add the kimchi and sauté for another 3 or 4 minutes, until the kimchi is wilted.
Add the eggs and salt. At this point, you can either stir the eggs in loosely to scramble or leave the yolk intact if you prefer a runny yolk. Cook for about another minute until the whites are cooked.
Serve with the cauliflower rice on the side.
NOTE: If you prefer a big scramble, add the cauliflower rice to the skillet at the end and mix all together until hot. Serve immediately.