Step 1: Rice the cauliflower by pulsing florets in a food processor until they reach a grain-like consistency.
Step 2: Heat avocado oil in a large wok or skillet over medium-high heat until shimmering.
Step 3: Sauté the garlic, ginger, and the white parts of the green onions for about 1 minute until fragrant.
Step 4: Add the peas and carrots, cooking for 2 minutes, then push them to the side and scramble the eggs in the center of the pan.
Step 5: Stir in the riced cauliflower and increase heat to high. Let the cauliflower sit for 2 minutes to sear, then stir.
Step 6: Pour in the soy sauce and toasted sesame oil, stirring well to coat. Season with white pepper and garnish with the remaining green onion tops.