1. Cut the cauliflower into small florets and pulse to break and form rice.
2. In a large skillet or wok, heat the coconut oil over medium-high heat.
3. Add the diced onion and minced garlic, and sauté until fragrant.
4. Add the frozen peas and carrots and cook until they are heated through.
5. Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until cooked through, then mix them in with the vegetables.
6. Add the cauliflower rice to the skillet and stir to combine with the vegetables and eggs.
7. Pour the soy sauce or coconut aminos over the cauliflower rice and stir to coat.
8. Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly browned.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped scallions if desired. Enjoy!