3 TBSP sesame oil (can use ghee or avocado oil)
1 medium onion, diced
2 cloves of garlic, minced
8-12 favorite mushrooms, sliced (optional)
4 oz can water chestnuts, chopped
8 celery stalks, chopped
4 cups cauliflower rice (if you get frozen then thaw rice before using)
¼ cup coconut aminos
Heat sesame oil in a large skillet over medium-high heat.
Add the onion and celery, and cook for 5 minutes until translucent. Add garlic and mushrooms and cook an additional 3-4 minutes, until garlic is fragrant.
Add water chestnuts and cook for another 3 minutes.
Add cauliflower rice and cook for 4-5 minutes stirring frequently to insure it doesn’t burn. Add coconut aminos and mix.
Make a well in the middle of the rice. Drop eggs into the well and scramble. Cook the eggs until they are scrambled. Mix the rice with the eggs. Continue to cook until cauliflower is cooked but not mushy.