2 tablespoons coconut oil
1 small onion, diced
1 teaspoon salt
2 medium carrots, brunoise
1 Thai chile, minced
1 cup frozen peas
10 kale leaves, washed, deribbed and cut into thin ribbons
1/2 cup coconut milk
2 tablespoons soy sauce
1 tablespoon coconut oil
4 eggs, lightly beaten
1 teaspoon soy sauce
1 tablespoon coconut oil
4 cups cauliflower rice
Heat the coconut oil in a large skillet over medium heat. Add the onion and salt, and sauté for about 5 minutes, until tender.
Add the carrots and cook until lightly browned, about 10 minutes.
Add the chile, frozen peas, kale, coconut milk and soy sauce, and cook until most of the liquid has reduced and the vegetables are bright green, about 10 minutes.
Pour the mixture into a bowl and set it aside.
Wipe out the skillet and add another tablespoon of coconut oil.
Add the eggs and soy sauce. Cook, stirring occasionally, until the eggs are scrambled. Set aside with the vegetables.
Wipe out the skillet and add another tablespoon of coconut oil. Add the cauliflower rice and sauté for 5 to 10 minutes until tender.
Add the vegetables and eggs back to the skillet, and stir until they are well-combined.
Serve as a side or main dish.