Then add in the peas, shredded kale + cole slaw. Stir everything together and cover the pan. Cook for another 5 minutes + stir occasionally.
Then add in the cauliflower rice with the coconut aminos/soy sauce. Stir everything together again and then taste test to see if you need to add in anymore pepper and/or ginger. Cover the pan and cook on low so all of the flavors cook together.
While the cauliflower rice is cooking, heat up a small pan on high. Crack + scramble the eggs in a bowl. Coat the pan with ghee or coconut oil and turn down the heat to medium-low to low. Add the eggs to the pan and cook them to an egg scramble (making the scramble pieces small).
Once the eggs are fully cook, add them into the large pan + stir. Taste test once more to see if you need to add any additional spices or coconut aminos/soy sauce.
Cover the pan and cook for another 3 minutes.
Finally add the raw cashews to the pan and turn the heat off. Mix up one final time and cover the pan so the cashews absorb the flavor. Let it sit for 2 minutes and then take the cover off to cool.
Serve with chopped scallions + enjoy!
Recipe by at https://www.littleadaptsbyjax.com/cashew-cauliflower-fried-rice/