1 small head cauliflower, cut into large pieces
1 T water
2 T coconut oil or olive oil
4 scallions, sliced
2 carrots, shredded
2 cloves garlic, minced
1 T shredded fresh ginger
1 ½ tsp tamari or coconut aminos
1 tsp dark sesame oil
Using a food processor with a shredding disk attachment or using the largest holes of a box grater, shred the cauliflower
In a small bowl, beat the egg and water with a fork until smooth.
In a large skillet over medium heat, add the oil and then add the cauliflower, stirring for 5 minutes or until just beginning to brown.
Add the broth and bring to a simmer. Cover and cook until tender, about 5 min.
Add the scallions, carrots, garlic and ginger. Stir in well. Add the tamari and sesame seed oil. Push the mixture to the outside of the skillet.
Pour the egg mixture into the center of the skillet and cook, stirring for 2 minutes until cooked through. Mix into the rice mixture.