Cut the florets off the cauliflower and place them in the bowl of a food processor. Blend the cauliflower in the food processor until it resembles the size of rice. Heat a non stick skillet on medium heat and add the sesame oil. Dice the onion and add that to the pan along with the garlic and ginger. Saute for about 2 minutes.
Add the red pepper, corn, peas and carrot into the pan and let cook for about 3 minutes, until the carrot has softened and the peas and corn are thawed.
Add the cauliflower and turn the pan up to medium high. There’s a lot of moisture in a cauliflower so the higher your temperature when you cook it the more it will stir fry rather than steam. In a small bowl combine the soy sauce, gochujang and the honey and adjust the ratios to taste.
Once the cauliflower is almost cooked, make a well in the centre and crack the egg into it. Leave to cook and set for about 1 minute, then start to stir through the cauliflower. Add most of the sauce to the pan reserving about 2 teaspoons.
Once the egg is cooked divide the cauliflower rice into serving bowls, top with the green onions and onion seeds and the remaining sauce.