Prepare the cauliflower rice by pulsing the florets in a food processor until they reach a rice consistency.
Place a sauté pan or wok on a medium heat. Add the butter and stir fry the peppers, ginger, garlic and whites of the spring onions / scallions for 3 minutes.
Add the cauliflower and fry for a further 3 minutes, stirring regularly. Mix through the coconut aminos (or soy sauce / tamari) and salt. Push the cauliflower rice to one side of the pan and add the whisked eggs. Season eggs with a pinch of salt and pepper.
Scramble for approximately 1 minute, or until cooked to your liking, and then mix with the rest of the ingredients. Stir through sesame oil and remove from the heat. Top with the green part of the onions, check the seasoning and adjust to taste.
I calculated the nutrition on the basis of 6 servings @ 1 cup each = 4.8g net carbs. Serve with whatever side of protein you like. For me crispy chicken or duck wins every time… though some nice roast salmon would totally work too.Store in the fridge for up to 2 days.