• 1 head Cauliflower riced, 500g
  • 2 each Eggs scrambled
  • 2 cloves Garlic
  • 60 grams Zuchinni diced
  • 50 grams Red Bell Peppers sliced
  • 50 grams Green Bell Peppers sliced
  • 2 tbsp Soy Salt to taste
  • 5 grams Ginger minced
  • 2 tbsp Butter
  • 2 tbsp Chili Sesame Oil
  • 1 tbsp Parsley dried
  • 1 tsp sesame seeds optional
  • 1/2 tsp Salt to taste
  • 1 dash Black Pepper to taste


  1. In a large skillet, sauté minced garlic and ginger with butter and sesame oil. Add zucchini, red bell peppers, green bell peppers, and cauliflower.  

  2. Cover pan and cook on medium heat until all vegetables are tender. Add parsley. 

  3. Open lid and took vegetables down until excess water is removed and the cauliflower is sizzling. 

  4. Slide vegetables to one side of the pan and pour scrambled eggs to the other side. Scramble eggs until fully cooked then incorporate with the vegetables.

  5. Season with soy salt and black pepper. 

  6. Garnish with sesame seeds.