In a large wok or saute pan, add 2 tablespoons of coconut oil. Add the yellow onion and saute over medium heat until translucent, about 5 to 8 minutes. Add the grated cauliflower and garlic and saute, stirring occasionally until cauliflower has cooked down and begins turning light brown, about 8 to 12 minutes. Add the coconut aminos and continue to cook about 3 minutes. Add the grated carrot, green onion, cabbage, and cooked scrambled eggs and continue cooking just until the newly-added veggies are warm and green onion is fragrant, about 3 minutes.