Place half the cauliflower florets in a food processor, and pulse until the cauliflower is small and resembles couscous. Remove and set aside. Repeat for the other half being careful not to over-process so it doesn’t turn mushy.,

Heat the avocado oil in a large wok or skillet over medium-high heat. Place the riced cauliflower, white parts of green onions, peas and carrots in the skillet, and cook until they soften, about 5 minutes. Add the garlic, salt and pepper, and continue to cook until fragrant, about 30 seconds.,

Move the vegetables to one side of the skillet and pour the whisked eggs on the other half of the skillet. Scramble the eggs until they are set, then combine them with the vegetables.,

Add the soy sauce and sesame seed oil and continue to cook over medium-high heat, stirring frequently, until the cauliflower is lightly browned and softens, about 5 more minutes.,

Sprinkle with the reserved green parts of the green onions and serve.