Place a large skillet over medium heat, add 1 tablespoon of ghee and eggs, sprinkle with salt, and scramble eggs until soft and fluffy. Remove from pan and set aside.
Add 2 more tablespoons of ghee along with onion, pepper, and carrot and sauté until veggies become soft, about 8 minutes. Then add riced cauliflower along with red pepper flakes and salt and pepper. Cook for about 5-7 minutes, until cauliflower begins to soften.
Lastly, add coconut aminos, green onions, and Char Siu pieces to the pan, mix with vegetables and cook for about 3-5 more minutes then serve immediately!
*to rice cauliflower, run florets through food processor using the shredding attachment OR using a grater other additional add-ins: peas, water chestnuts, mushrooms, broccoli