Start by grating the fresh ginger, slice the green onions, and using a food processor to rice the cauliflower if you are not using frozen cauliflower.
Start by heating 1/2 the butter in a wok or large high-sided skillet over medium-high heat.
Then, add eggs and season with salt and black pepper, to taste.
Cook the eggs stirring constantly for about 1-2 minutes or until eggs are cooked through.
Then, transfer eggs to a plate and set aside.
Next, add remaining butter, frozen cauliflower, peas and carrots, green onions, fresh ginger, garlic powder, and red pepper flakes.
Season with salt and black pepper, to taste.
Cook the veggies stirring constantly until frozen veggies are heated through and tender which should take approximately 5-6 minutes.
Add soy sauce, sesame oil, and scrambled eggs to the wok or skillet.
Cook everything for 1-2 minutes, stirring constantly, or until all ingredients are thoroughly combined and heated through.
Remove from heat and top with additional green onion and serve immediately. Enjoy!