Chop cauliflower into florets. Add the florets to food processor and pulse until the cauliflower resembles the texture of rice. Be careful not to over process or it will be mushy.
In a large skillet, heat 2 Tbsp coconut oil over medium. Add chopped onion, red pepper, carrots and green beans. Saute veggies for 5 minutes or until soft. Add ginger and garlic. Cook for another minute. Remove veggies and set aside. Whisk the eggs with 1 Tbsp water. Add more coconut oil to the skillet if you need to. Scramble the eggs in the skillet. Add eggs to the veggie mixture.
Add 2 Tbsp coconut oil to the skillet and turn the heat to high. Add processed cauliflower and cook about 5 minutes. Add veggie/egg mixture and soy sauce. Remove from heat. Garnish with cilantro, basil and green onion.