🛒 Ingredients:

• 1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower)
• 2 tablespoons avocado oil or coconut oil
• 2 large eggs, lightly beaten
• 2 cloves garlic, minced
• ½ small onion, diced
• ½ cup diced carrots (optional for a bit more texture and color)
• ½ cup frozen peas (optional—omit for stricter keto)
• 2 tablespoons tamari or coconut aminos
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• Optional: chopped green onions or sesame seeds for garnish

👩‍🍳 Instructions:

1. Prep the cauliflower
   If using a whole head, chop into florets and pulse in a food processor until it resembles rice. Avoid over-blending—it should be fluffy, not mushy.
2. Scramble the eggs
   Heat ½ tablespoon oil in a large skillet over medium heat. Add beaten eggs and scramble until cooked through. Remove and set aside.
3. Cook the veggies
   Add remaining oil to the skillet. Sauté onions, garlic, and carrots (if using) for 3–4 minutes until softened. Stir in peas if using, and cook for 1 more minute.
4. Add cauliflower rice
   Add the riced cauliflower to the skillet. Cook for 5–6 minutes, stirring occasionally, until it softens and starts to brown slightly.
5. Finish with flavor
   Add cooked eggs back in, along with tamari and sesame oil. Toss everything together until well combined. Season with salt and pepper to taste.
6. Garnish and serve
   Top with green onions or sesame seeds, if desired. Serve hot.