2 tbsp Butter, ghee or coconut oil
2 cloves Garlic (minced)
1/2 large Onion (finely diced)
1/2 medium Red bell pepper (finely diced)
2 large Eggs
4 cups riced cauliflower
3 medium Green onions (chopped)
Sauté the veggies: In a large sauté pan over medium heat, heat a tablespoon of butter. Add the garlic, onions, and red peppers. Sauté for about 8-10 minutes, until the onions are translucent and just starting to brown.
Cook the eggs: Meanwhile, whisk the eggs with 1/2 tsp (2 g) sea salt and a pinch of black pepper. When the onion is done enough, push the veggies to one side of the skillet. (If the pan is dry, you can melt in more butter.) Add the whisked eggs to the other side and cook for a few minutes, until barely scrambled.
Stir fry the cauliflower: Push everything to the side again and add the remaining tablespoon of butter to the pan. Once it melts, increase heat to medium-high, immediately add the cauliflower, and stir everything together to coat. Season with sea salt and black pepper. Stir fry for about 5 minutes, until the cauliflower is soft, but not mushy.
Finishing flavors: Remove from heat. Stir in the coconut aminos, sesame oil, and chopped green onions.