Prepare the cauliflower rice: Remove the leaves and stem from the cauliflower and chop it into smaller florets. Place the cauliflower florets into a food processor and pulse until they resemble rice grains. Be careful not to over-process, as the cauliflower can become mushy. Set aside.

Heat 1 tablespoon of coconut oil or avocado oil in a large non-stick skillet or wok over medium heat. Add the beaten eggs and scramble them until fully cooked. Remove the scrambled eggs from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of oil and increase the heat to medium-high. Add the diced carrots and frozen peas (if using). Sauté for 3-4 minutes or until the vegetables are tender and slightly caramelized.

Stir in the minced garlic and cook for another 1-2 minutes, or until fragrant.

Add the riced cauliflower to the skillet, stirring to combine with the vegetables. Cook for 5-6 minutes, stirring occasionally, until the cauliflower is tender and has absorbed the flavors from the other ingredients.

Stir in the soy sauce or coconut aminos, sesame oil, and the cooked scrambled eggs. Cook for an additional 2 minutes to heat the eggs and allow the flavors to meld together.

Taste and adjust the seasoning with salt and pepper as needed.

To serve, divide the Keto Cauliflower Fried Rice among four plates or bowls.