Gather and prep all your ingredients. For the Cauliflower it’s easiest to put the raw pieces into a food processor and pulse until the size of rice, otherwise you can cut it by hand.
Place a Wok or non-stick pan on a medium high burner. Once it’s hot add in the avocado oil, eggs, salt and pepper. Mix this continually until the eggs are scrambled and almost done. Then scoop them out into a bowl and reserve them for later (they will continue to cook for a bit while waiting in the bowl).
Add the ghee to the pan and once it’s melted add in the garlic. Saute this for 30 seconds, stirring continually so the garlic doesn’t burn.
Now add in the carrots, celery, and green onions. Cook this for a few minutes stirring occasionally.
Add in the riced cauliflower and the coco aminos. Stir to combine everything. Cook this, stirring occasionally, for 3-5 minutes, depending on how cooked you like your veggies.
Once it’s done remove the pan from the heat. Toss the scrambled egg and toasted sesame oil in the pan and serve with optional extra green onion.