Preheat a large skillet or wok to medium heat.
Melt 1 tbsp butter in the pan and add beaten eggs. Fry them until slightly runny.
Remove eggs from pan and set aside.
Add the remaining tablespoon of butter to the pan. Add vegetables (minus green onion) and cook until they're tender. 4-5 Minutes on Medium heat.
(In our case, cook until the white onion is tender because we want the celery to retain some of it's crunch).
Pour 1 tbsp of sesame oil into the pan, then add riced cauliflower to the tender vegetables. Break up all clumps. Toss with a spoon or spatula to mix in the vegetables well.
Return the egg to the pan and add the last tablespoon of sesame oil on top, along with the soy sauce. Chop the egg with the spatula and mix well.
Once the egg is completely cooked and everything is heated through, it's ready to eat. Plate and enjoy!