Prepare all ingredients as stated above. Wrap cauliflorwer in a dish towel and squeeze out as much liquid as possible, set aside. Do in smaller batches if neccessary.
In a small bowl whisk the two eggs together. Heat 1 tbsp coconut oil in a large skillet or Wok then add the eggs. Cook until lightly scrambled, remove from skillet and set aside* If using tofu see note below
Add the onion, carrot and bell pepper cooking until onion is translucent and other vegetables are slightly tender. Season with a dash of pink salt and pepper
Add in the garlic, mushrooms and fresh ginger. Stir to combine and then let the mushrooms rest for one full mintue then stir everything around and rest again for another full minute. Season with a dash of S&P.
Cook for another 2-3 minutes and then add in the cauliflower, fresh herbs including the scallions, tamari, coconut aminos and let cook stiring every 30-45 seconds for a total of 3-4 minutes. season with S&P. taste it, adjust it, maybe devor it?
Topp with any additional ingredients and enjoy. Save leftovers in an airtight container in the fridge for up to 4 days.