Cauliflower Fried Rice Bowl

In a large skillet, heat 1 Tbsp. oil over medium high heat. Add the cauliflower, bell pepper, green onion, garlic, salt, and red pepper flakes. Cook for 6 to 8 minutes, or until the vegetables are tender, stirring often. Stir in 3 tsp. coconut aminos. Divide the cauliflower mixture between two serving bowls. 

In the same skillet, heat the remaining oil over medium heat. Break the eggs into the skillet. Reduce the heat to low. Cover the eggs and cook for 3 to 4 minutes, or until the whites are completely set and the yolks start to thicken. Turn the eggs and cook for 30 seconds more for over-easy fried eggs. 

Meanwhile, in a small bowl, stir together the mayo and the remaining 1 tsp. coconut aminos. 

Serve the fried eggs over the cauliflower mixture. Top with the mayo mixture and the sliced green onion.