1. In a bowl, beat eggs and a pinch of salt with a fork. Heat 1 tablespoon avocado oil in a large skillet over medium heat, add eggs mixture. As eggs begin to set, start to slowly stir the eggs from the outside in with a spatula, forming large curds. Stir until no visible liquid egg remains. Transfer to a plate and set aside.
2. Add 2 tablespoons avocado oil to the same skillet. Add the light parts of the green onions, ginger and garlic, cook for 3 minutes.
3. Add carrots, cauliflower and coconut aminos, cook for 5 minutes, stirring occasionally. Add peas, the rest of the green onions, rice vinegar, sesame oil and scrambled eggs. Cook for another 3-5 minutes, until the peas are warmed through but cauliflower is still crisp-tender. Season with salt (if necessary). Enjoy!