In a large pan, cook the onion and carrots in the coconut oil until soft. About 7-9 minutes.

Season with salt, ginger, and garlic as it's cooking.

Once the carrots are tender, add the cauliflower and coconut aminos.

Stir to evenly coat the cauliflower and cook for about 5 minutes.

Push the mixture to one side of the pan and add the scrambled eggs. Stir until cooked, then mix in.

Add the green onion, take off the heat, and serve.