Cut cauliflower into florets, discarding the tough core of the vegetable. Wash and dry florets. Using a food processor and the "S" blade, pulse the cauliflower until it is crumbly and resembles rice. Depending on the size of your food processor, you may have to do this in multiple batches. Once you are done "ricing" the cauliflower, set it aside.
In a large skillet, heat the coconut oil over medium heat. Once the oil is hot, add the garlic and onions to the pan. Cook for about 2-3 minutes or until the onions are soft and translucent.
Add the peas, carrots, and corn to the skillet and cook for 6-8 more minutes, or until the carrots have started to soften.
Next, add the riced cauliflower to the pan. Cover and cook for about 7-9 minutes or until the cauliflower is soft.
Add the whisked eggs and coconut aminos or soy sauce to the pan, mixing with a large spoon until all veggies are evenly coated with egg. Cook for 3-5 more minutes or until eggs are cooked.
Serve warm. Store leftovers in fridge for 5-7 days.