2tbspCoconut Aminosor soy sauce. You can add up to 1 tbsp of extra at the end if you wish.
1/2cupmixed vegetablesfrozen, optional
Heat 2 tbsp of olive oil on medium-high heat
Crack 3 eggs into the pan (it should look like you are making sunny side up eggs)
Add green onions to pan and use a spatula to scramble the eggs and green onions (~1 minute to ensure egg is fully cooked)
Add cauliflower rice (and frozen mixed vegetables, if you are using) to the skillet along with remaining olive oil, fish sauce and coconut aminos
Mix with a spatula until rice is tender and all the liquid clears (10 - 12 minutes). Some of the riced cauliflower will look browned and toasted.
*Note: Fish sauce smells terrible! So terrible that you might have doubts about its ability to make your food taste good. Trust me. This is an important staple in nearly every Asian dish. In fact, I'm almost certain that you'd had it in a prepared dish and enjoyed it!