1 medium head cauliflower, "riced" in a food processor or finely chopped by hand
1 medium yellow onion, finely chopped
2-3 cups other veggies of your choice, finely chopped (I recommend bell peppers, mushrooms, zucchini, carrots, whateva you've got on-hand...)
4 tbs. coconut aminos
1 tbs. liquid aminos
1 tbs. ghee
2 tbs. sesame oil
1-2 tbs. hot sauce of choice
2 scrambled eggs
*optinal: 1 cup chopped leftover cooked meat (chicken, pork, beef...or you could just add another scrambled egg for extra protein!)
Place large wok or frying pan over medium heat. Allow pan to warm and add ghee. Add the chopped onion and mushroom and sautée until lightly browned.
Add the cauliflower and toss to combine with the onion mixture.
A few minutes later, scoot the cauli-mush-onion mixture to the outer edges of the pan, add some sesame oil to the center of the pan and add the remaining veggies.
Sauté the new veggies for a few minutes, then stir to combine with the cauli-mush-onion mixture. Then add the remaining ingredients and stir with a spatula until the eggs and and sauces are well-combined and the eggs are cooked through (about 3 minutes or so...)
Serve in a bowl with your favorite sauces and garnish such a sprinkle of green onion and sesame seeds, or sliced avocado and a handful of roasted cashews. Enjoy!