If you are starting with cauliflower florets, place them in a food processor and pulse using 1 second intervals until your cauliflower becomes a rice sized grain. If using cauliflower rice, skip this step.
Heat a large skillet over medium heat, and add 1 tablespoon of vegetable/avocado oil. Once shimmering, add the eggs and scramble until they're fully cooked. Set cooked eggs aside on a plate.
Add another tablespoon of avocado/veggie oil to the pan, along with your carrots and edamame. Continue to saute until the carrots have softened to your liking. Add the minced garlic and ginger, and saute for another minute, until they become fragrant.
Add the remaining tablespoon of oil to the pan, along with the white + pale green part of the green onions and cauliflower rice. Add the eggs, sesame oil, rice vinegar, and soy sauce and stir to coat. Continue to cook until the cauliflower has softened to your liking, 2-3 minutes. *Don't overcook or the rice will become soggy!
Sprinkle cauliflower fried rice with dark green onions, and toss with more soy sauce if desired. Enjoy!