PREP the Vegetables. Cut the cauliflower into bite sized pieces, removing any outer leaves and the large core. In batches, use a food processor or blender to pulse the pieces until broken down into grain sized pieces. Mince or grate the ginger. Dice the carrots. Thinly slice the green onions, separating the green pieces from the white pieces.

IN a large skillet, heat the sesame oil over medium heat. Add the cauliflower rice, ginger, white onions, and carrots. Saute, stirring often, for about 8 minutes.

ADD the ground pork. Continue to cook together for about 5 minutes, breaking the pork apart as it cooks. Stir in the coconut aminos.

MAKE a well in the middle of the skillet and add the eggs. Gently scramble the eggs with your spatula or a fork as they begin to cook. Mix and incorporate the scrambled eggs into the rest of the cauliflower and pork mixture.

ADD the frozen peas to the skillet. Cook, stirring often, just until the peas are heated through, about 5 more minutes.

SEASON with salt and pepper, sliced green onions, and sesame seeds, and serve.