In the same wok or frying pan, add the ghee. Pour in the garlic and ginger and let it infuse with the oils (about 30 seconds or until garlic becomes crispy).
Increase heat to medium. Add in the Cauliflower Rice, celery, and peas. Make sure to stir back and forth for about 1 minute. If too dry, add a ¼ cup of water or chicken broth to keep it moist.
Turn heat to Medium-High. Bring back the chicken and stir fry for another minute.
Move cauliflower, peas, and celery to the side. Add oil if pot is too dry. Crack an egg. Wait about 30 seconds for the bottom of the egg to cook. Then puncture yolk and begin to stir the yolk with the egg whites until it solidifies.
Pour over the coconut aminos, sesame oil, salt to taste. Increase heat to high and stir fry for about minute until the seasonings have been mixed into the vegetables, rice, and egg.