Heat one tablespoon butter in a wok or large high-sided skillet over medium-high heat. Add eggs and season with salt and black pepper, to taste. Cook, stirring constantly, for 1-2 minutes or until eggs are cooked through. Transfer eggs to a plate and set aside.
Add remaining butter, frozen cauliflower, peas and carrots, green onions, fresh ginger, and garlic powder. Season with salt and black pepper, to taste. Cook, stirring constantly, until frozen veggies are heated through and tender, approximately 5-6 minutes.
Add coconut aminos, sesame oil, and scrambled eggs to the wok or skillet. Cook 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, if desired, and serve immediately. Enjoy!