Begin by coring your cauliflower. Remove the thick middle stem then cut the entire head into quarters. Continue to trim off any additional stems, then cut quarters into large chunks.
Place chunks into your food processor fit with a chopping blade. Pulse on high until it resembles small pieces of rice. It is easiest to split the cauliflower into batches, so everything breaks down evenly. You may also want to stop halfway through and toss the contents to evenly distribute the pieces.
Once riced, empty the contents into a large mixing bowl.
Heat sesame and coconut oil in a large high sided sauté pan or wok over medium high.
Add riced cauliflower, carrots, and white portions of scallions, and toss to combine. Season with salt and pepper.
Sauté for about 6 minutes, until vegetables begin to soften, stirring often. You want the heat high to keep the vegetables crunchy, but do not let them burn. Turn down the heat if they brown too quickly.
Add garlic and ginger, stirring constantly until fragrant, about 30 seconds.
Make a funnel in the center of the pan, pushing the vegetables off to the sides. Pour the lightly beaten eggs in the center, and scramble them with a wooden spoon or spatula.
Once they're halfway cooked, begin mixing the egg mixture into the vegetables. Cook another minute or so, tossing frequently. Add meat if using and toss once again.
Drizzle coconut aminos sauce over the top and stir to combine. Remove pan from heat and finish with additional salt and pepper if desired, cilantro, green portions of scallions, and fresh squeezed lime juice.