If using a whole head of cauliflower, remove the leaves and core. Cut into large florets and place them in a food processor. Pulse in short bursts until the cauliflower is broken down into rice-sized pieces. Be careful not to over-process. Alternatively, use the large holes of a box grater. Set aside.

In a small bowl, whisk together all sauce ingredients: coconut aminos, rice vinegar, toasted sesame oil, and white pepper. Set aside.

Heat the avocado oil in a large skillet or wok over medium-high heat. Once shimmering, add the diced onion and sauté for 2-3 minutes until it begins to soften and become translucent.

Add the minced garlic and grated ginger to the skillet, stirring constantly for about 30 seconds until fragrant.

Add the diced carrots and cook for 3-4 minutes, stirring occasionally, until they start to become tender-crisp.

Push the vegetables to one side of the skillet. Pour the lightly beaten eggs onto the empty side. Scramble the eggs, breaking them into small pieces with your spatula as they cook. Once cooked, mix them in with the other vegetables.

Add the riced cauliflower and frozen peas to the skillet. Stir-fry for 5-7 minutes, tossing frequently, until the cauliflower is tender but still has a slight bite. Avoid overcooking to prevent it from becoming mushy.

If using, add your optional cooked protein. Pour the prepared sauce over everything in the skillet. Stir well to coat all ingredients evenly and cook for 1-2 more minutes until the sauce is absorbed and everything is heated through.

Remove the skillet from the heat. Stir in the sliced green onions. Taste and adjust seasoning if needed. Serve immediately.