In a large skillet, heat avocado oil over medium heat. Add kale and sea salt. Sauté until tender, approximately 4 minutes.
While kale is cooking, lightly beat eggs in a small bowl. Add tamari and stir to combine. Set aside.
Add riced cauliflower, minced ginger, scallions, red chili flakes (if using) to skillet. Stir in eggs. Continue to cook, stirring occasionally, until eggs are done cooking. Top with sesame seeds.
Source: Tracy Bechtel Wellness