In a large skillet heat the coconut oil over medium heat until rippling.

Sautee the diced onion stirring occasionally until nearly translucent (about 4 minutes)

Add the garlic and sautee another 2 minutes.

Add the cauliflower then the sesame oil, soy sauce, & Rice Wine to the pan and mix to combine.

Add the frozen peas & carrots and mix gently to combine.

Cook for another minute or until the peas and carrots are defrosted.

Add about 3/4 of the chopped scallions and mix to combine.

Create a 4 inch space in the center of the pan by pushing the mixture to the sides and breaks the eggs in the space.

Lightly scramble the eggs and mix into the mixture.