Heat a wok over medium-high heat. Once hot, add butter and oil and the minced garlic and stir-fry for 30 seconds, until fragrant but not browned.
Add the carrots and cook for 2 minutes, until tender. 
Add the peas and cook for 1 minute.
Add the cauliflower, and stir to combine. 

Spread the cauliflower mixture out evenly in the wok so that it has more area to fry, allow to cook without stirring for about 2 minutes.
Mix the rice and stir-fry until the cauliflower rice is tender.
Add the scramble eggs into the rice and mix well until combine.
Add soy sauce and sesame oil, and the spring onions stirring again until combine well.

Taste the rice and add more soy sauce, salt, and pepper as needed.
Serve with any dish you like.