First, "rice" the cauliflower using the "S" blade of a food processor or a hand grater. Set aside.

Heat half of the oil in a large saute pan or wok. Add the cooked pork belly and cook 2-3 minutes. Transfer to a plate to keep warm.

Heat remaining oil in pan and add the carrots, zucchini, onions, garlic and ginger. Saute 4-5 minutes. Add the riced cauliflower and cook 4 minutes.

Stir the cooked pork and vegetables into the cauliflower mixture with the aminos. Cook, stirring, 3-5 minutes.

Move the pork-cauliflower mixture to one side of the pan. Add the eggs to the other side and scramble, cooking 3-5 minutes.

Stir the eggs into the "rice" mixture, breaking up chunks.

Serve.