Riced cauliflower stands in for grains here, pulsed fine and pressed dry so it browns and crisps in the wok instead of turning mushy. Ground beef gets seared hard and crumbly, then set aside while carrots, bell pepper, and scallion whites char at the edges alongside fresh ginger for a punchy, aromatic base. Scrambled egg gets folded through in small curds, and coconut aminos with rice vinegar and toasted sesame oil bring all that deep, savory-sweet flavor you'd expect from a classic stir-fry sauce. Everything comes back together in one pan, tossed until glossy and hot, then finished with scallion greens and a scatter of sesame seeds and cilantro if you're using them. It's a fast, one-wok dinner with real char and texture in every bite, and it fits neatly into a Paleo meal plan without skipping a single flavor note.
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Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the cauliflower rice on a clean kitchen towel and press firmly to remove as much moisture as possible — dry cauliflower rice browns rather than steams.
In a small bowl, stir together the coconut aminos, rice vinegar, and toasted sesame oil. Set aside.
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