1 head of cauliflower
1 cup of broccoli, chopped
1/2 cup of green beans, chopped
1 cup of shitake mushrooms, sliced
1/2 white onion, diced
1/4 cup of scallions for garnish
1/4 cup tamari sauce
2 eggs
2 tablespoons toasted sesame oil
1 tablespoon of raw coconut oil
2 cloves of garlic, smashed and diced
Salt/Pepper to taste
Cayenne Pepper to taste

Core cauliflower and cut into large bite-sized pieces. Process cauliflower in food processor until it has a rice-like texture. In stovetop steamer, steam cauliflower for 5 minutes and set aside.

In shallow pan, add coconut oil and scramble two eggs.

Heat large cast-iron pan. Heat coconut oil. Add garlic and onion and browned. Add all vegetables. Saute and drizzle with tamari and sesame oil. Once vegetables are browned but still crunchy, add scrambled egg and cauliflower rice. Continue to add tamari and sesame until the taste you desired. Season with salt and pepper. Garnish with scallions and serve hot.