Dice the duck sausage to small chunks & process/grate the cauliflower until completely broken down.
Whisk the eggs and heat a saute pan with 1 tbsp olive oil over high heat. Pour the beaten eggs in. Let cook, stirring occasionally, until eggs are scrambled and 70% cooked. Transfer the eggs into the original mixing bowl and set aside.
Add another 1 tbsp of oil to a hot saute pan (or wok). Add shallots and white part of scallions. Stir fry until fragrant about 1 min.
Add the diced sausage (about 1 cup) and stir fry until cooked through then add in asparagus, purple cabbage, and 1 tbsp of coconut aminos. Stir fry for an additional minute.
Add the cauliflower rice and if needed, drizzle a tab more olive oil.
Add Eggs (from step 2), taste and add a pinch more salt if needed.
Add 3 pinches of white pepper and 1tsp of sesame oil. Give another gentle toss.
Serve with chopped scallions and enjoy while it’s hot !