Veggie Cauliflower Fried Rice with Spicy Eggplant

For the Fried "Rice": Sauté shallots, white onion, Sriracha tofu, bell pepper, squash, broccoli, and cauliflower rice. Season with sesame oil and coconut aminos.

For the Spicy Eggplant: Thinly slice fresh eggplant. Soak the eggplant in cold water with a dash of salt for about 30 minutes. Pan fry the eggplant until soft (approximately 5 minutes per side if thinly sliced). Coat the cooked eggplant with a mixture of coconut aminos (as a soy sauce substitute), sambal or Sriracha, honey, sesame oil, and lots of garlic. Top with sesame seeds.