In a pan on high heat, quickly sear the beef on all sides. Add to a slow cooker with the remaining meat ingredients and cook on low for 4-6 hours.

With a slotted spoon, remove the beef and place in a bowl. Using two forks, shred the beef. Ladle some of the liquid from the slow cooker over the meat, to taste.

Pulse the cauliflower pieces in a food processor until they are the size of rice. (You can also use a box grater.) Melt butter on medium heat in a large frying pan. Add garlic and onion. Cook until translucent. Add the cauliflower rice and stir well. Drizzle the tamari over the rice. Cook for 3-5 minutes, stirring consistently. Make a small well in the center of the pan and crack in the eggs. Break the yolks with a spatula and stir until it starts to cook. Gradually work the egg through the rice. Stir and cook another 5 minutes; longer if you like it crispy. Put your “fried rice” into a bowl and top with the cooked beef.