Step 1

Heat sesame oil in a large skillet over medium high heat. Add the carrots, zucchini, and bell pepper. Stir and cook for 1-2 minutes until the veggies begin to soften. Add a tsp of pressed garlic and a tsp of fresh grated ginger.

Step 2

When the carrots, zucchini, and bell pepper have begun to soften, add the cauliflower rice. Season with tamari and lime juice. Stir to combine. Let cook for 2 minutes.

Step 3

Push the cauliflower rice and veggies over to one side of the pan and crack 2 eggs directly on the clear spot in the pan. Break the yolks and stir. As the eggs cook, stir them into the cauliflower. When all the eggs are cooked remove the pan from the heat. Stir in the siracha, chopped scallions, and torn basil leaves. Serve and top each serving with a half tbs of chopped peanuts if desired and garnish with lime wedges. Enjoy!

Step 4

Serves 4 at 6 net carbs per serving.