Instructions

• Prep all ingredients: finely chop ½ yellow onion; mince 5 cloves garlic; grate 1 large head cauliflower (or pulse in a food processor until rice-sized); peel and grate 1 large carrot; chop 5 stalks green onion; thinly slice 1 cup red cabbage; slightly beat 2 large eggs. Set sea salt nearby to season at the end.
• In a small skillet, heat 1 tablespoon of the coconut oil or butter over medium heat until shimmering.
• Add the beaten eggs to the skillet and scramble with a spatula or wooden spoon until fully cooked. Remove the eggs from the skillet and set them aside on a plate.
• In a large wok or large sauté pan, heat the remaining 2 tablespoons of coconut oil or butter over medium heat.
• Add the chopped yellow onion to the pan and cook, stirring occasionally, until translucent, about 5 to 8 minutes.
• Add the grated cauliflower and the minced garlic to the pan. Stir occasionally and cook until the cauliflower has softened and begins to turn light brown, about 8 to 12 minutes.
• Pour in 3 tablespoons coconut aminos, stir to combine, and cook for about 3 minutes.
• Add the grated carrot, chopped green onion, thinly sliced red cabbage, and the cooked scrambled eggs. Stir just until the added vegetables are warmed through and the green onion is fragrant, about 2 to 3 minutes.
• Taste and season with sea salt as needed. Serve immediately.