Remove the core from the cauliflower and roughly chop it into florets.
Pulse the florets in a food processor until they reach a rice-like texture. Stop before it turns to paste.
Beat the eggs with a pinch of the salt and set aside.
Heat the avocado oil in a large skillet over medium heat.
Add the onion, carrot and garlic and saute for 3 to 4 minutes until softened.
Turn the heat up to medium-high, then add the riced cauliflower and the coconut aminos.
Spread it out and let it sit for a minute at a time between stirs, until it begins to brown at the edges.
Push the cauliflower to one side, pour the beaten egg into the empty space and scramble it, then fold it through.
Take the pan off the heat, stir in the green onions and season with the remaining salt and the pepper.
