Scramble the eggs in a large nonstick skillet. Remove from pan and set aside.
Saute the onions and mushrooms in coconut oil for a few minutes, until onions are translucent. Add in minced garlic.
Add all the vegetables except the snow peas and the cauliflower. Add the sesame oil, soy sauce, salt and pepper. Saute for about 5 minutes until vegetables are crisp tender.
Add in the riced cauliflower and the snow peas. Saute another 5 minutes or until the vegetables are the desired tenderness. Add in the reserved scrambled egg. Stir thoroughly and serve. Enjoy!