Rice the cauliflower: If using a whole head, remove leaves and core, chop into florets, and pulse in a food processor until rice-like. Don’t overprocess or it will get mushy.

Prep your ingredients: Slice green onions, mince garlic, grate ginger, and chop your chosen veggies into small, quick-cooking pieces.

Cook the protein (if using): Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook shrimp or meat with a pinch of salt and pepper until done. Remove and set aside.

Scramble the eggs: Add a little more oil if needed. Crack eggs into the pan, scramble until just set, then remove to a plate with the cooked protein.

Sauté aromatics: Add another tablespoon of oil. Cook garlic and ginger for 30–45 seconds until fragrant. Don’t let them burn.

Cook the veggies: Add your chopped low-carb veggies. Stir-fry 3–4 minutes until slightly tender but crisp.

Add cauliflower rice: Stir in the riced cauliflower. Spread it out and let it cook undisturbed for 1–2 minutes to get a little color, then stir. Cook 5–7 minutes until tender but not soggy.

Season: Return eggs and protein to the pan. Add soy sauce or tamari, a splash of rice vinegar, and red pepper flakes or sriracha if you like heat. Toss well.

Finish with flavor: Drizzle in sesame oil and add sliced green onions. Taste and adjust salt, pepper, or sauce as needed.

Serve: Garnish with sesame seeds and a squeeze of lime. Serve hot.