Sauté garlic and onion until both have browned and onion is translucent.
Add turmeric, cayenne, salt and pepper.
Add carrots and scallions. Sauté, cover, and cook until carrots are tender.
Add cauliflower rice and cook until it’s tender.
Season to taste - you can add more cayenne here if you’d like it to be spicier.
Add shoyu sauce and cook for 5 minutes.
Whisk eggs together with salt and pepper and add them to cauliflower rice. Stir-fry until eggs have cooked through.
Add handful of spinach (optional) and cook until it wilts. Plate with hummus (optional) and garnish with cilantro.