Yield: 4 servings
Ingredients:6 tablespoons coconut aminos
2 tablespoons toasted sesame oil
1¼ teaspoon sea salt
6 tablespoons olive oil
½ small onion, minced
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1 cup snow peas
1 cup shitake mushrooms, chopped
1 medium carrot, grated
3 cups riced cauliflower
2 large eggs, lightly beaten
2 scallions, green tops only and chopped

Directions:
  1. Mix coconut aminos, sesame oil and salt in a small bowl and set aside.
  2. Heat 3 T of olive oil in a large skillet over medium-high heat.
  3. Add the onion, garlic, and ginger and cook, stirring continuously, for 2 minutes, until fragrant.
  4. Add the snow peas and cook 2-3 minutes.
  5. Add the carrots and mushrooms and cook, stirring continuously 2 minutes more.
  6. Add the remaining 3 T oil and the riced cauliflower and continue cooking and stirring for 4 minutes longer.
  7. Transfer the cauliflower mixture to a bowl and return the pan to the burner.
  8. Pour the eggs into the pan and stir to scramble them until they’re mostly cooked through.
  9. Pour the cauliflower mixture back into the pan and add the remaining sesame oil, coconut aminos, and salt.
  10. Stir and cook for another 2-3 minutes, mixing thoroughly.
  11. Top with chopped scallions and serve hot.