Rice the cauliflower: Remove leaves and core. Cut into florets. Pulse in a food processor in short bursts until rice-sized. Don’t overprocess. If using store-bought riced cauliflower, pat it dry with paper towels to reduce moisture.

Prep your aromatics and add-ins: Mince garlic and ginger, dice onion, and chop your veggies and protein. Beat the eggs in a small bowl with a pinch of salt.

Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon avocado oil.

Scramble the eggs: Pour in the beaten eggs and scramble just until set. Transfer to a plate. This keeps them tender.

Sauté aromatics: Add the remaining 1 tablespoon avocado oil. Toss in onion and cook 2 minutes until translucent. Add garlic and ginger; cook 30–60 seconds until fragrant.

Cook the veggies: Add your chopped low-carb veggies. Stir-fry 2–4 minutes until crisp-tender. If using mushrooms, cook until their moisture evaporates.

Add the cauliflower “rice”: Stir in the riced cauliflower. Spread it out and let it sear for 1–2 minutes before stirring. Cook 5–6 minutes, stirring occasionally, until tender but not mushy.

Season: Add soy sauce or tamari, sesame oil, white pepper, and a small pinch of salt. Mix well. Taste and adjust—more soy for salt, sesame oil for nuttiness, or a squeeze of lime for brightness.

Finish with protein and eggs: Stir in your cooked protein and scrambled eggs. Warm through for 1–2 minutes. Add green onions and red pepper flakes or sriracha if you like heat.

Serve: Turn off the heat and plate. Garnish with extra green onions and lime wedges. Enjoy hot.