Foundation Flavors: Place your wok or sauté pan over medium-high heat. Add the avocado oil. Once shimmering, add the diced onion and a pinch of salt, sautéing for 3–4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Sauté the Peppers: Add the diced red bell pepper to the pan. Continue to stir-fry for 2–3 minutes, allowing the peppers to brighten in color while retaining a crisp texture.
Toast the 'Rice': Tumble the riced cauliflower into the pan. Stir continuously for 3–4 minutes to toast it slightly, which helps remove excess moisture and develops a subtly nutty flavor.
Steam-Fry the Vegetables: Pour in the frozen vegetable medley, the coconut aminos, and the turmeric powder. Stir everything to combine, then cover the pan and let the contents cook for 6–8 minutes. The cauliflower should be tender and the vegetables warmed through. If the pan appears dry at any point, add a splash of the vegetable broth to help create steam.
Create Egg Ribbons: Whisk the whole eggs and egg whites together in your small bowl until uniform. Push the vegetable mixture to one side of the pan. Pour the egg mixture into the cleared space. Let it set briefly before gently scrambling it into soft ribbons.
Final Assembly: Once the eggs are cooked, gently fold them into the cauliflower rice mixture. Stir in most of the sliced scallions, reserving some for garnish. Season to taste with additional salt and pepper. Serve immediately, topped with the remaining scallions and a sprinkle of toasted pepitas.
