Cut the cauliflower in half (or quarters if it's really big), remove the stem and core then shred it using the largest side of a grater so that it crumbles into what resembles grains of rice. If you’re using a frozen, bagged variety, open the bag and set it aside. Whisk the honey, tamari and rice vinegar together in a bowl then set it aside.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the carrots, garlic, ginger and cook, stirring often, for 3-4 minutes until the carrot has softened slightly and the garlic is fragrant. If the mixture is sticking, add water, 1 teaspoon at a time so the carrots can keep cooking. Add the cauliflower, peas, cabbage, and sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft texture that begins to crisp, about 4-7 more minutes.
Make a well in the middle, turn the heat down, and add the rest of the coconut oil, heating it for 30 seconds, then the eggs. Stir gently them continuously until the eggs are fully cooked and scrambled; about 2-3 minutes. Stir in the tamari, honey, vinegar mixture and coat the cauliflower rice by stirring it well. When the dish is finished cooking, garnish it with green onions and crushed red pepper flakes or any other herbs you prefer.