|Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.”
Place the pan over medium-high heat, add tallow or coconut oil. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into pieces.
Wipe the skillet clean and warm 1 tablespoon of tallow or coconut oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir in the peas, and the cauliflower “rice” into the pan, mixing the ingredients thoroughly.Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes.
Uncover and stir in the eggs, green onions, and 2 tablespoons of soy sauce. Taste and add more soy sauce to taste. Serve immediately.
Leftovers will keep refrigerated for about a week.