Warm oil in a large skillet over medium heat. Sauté and stir mushrooms, ginger and onion for 2-3 minutes. Add carrots and snow peas and saute for 2 minutes more.
Add liquid aminos, fish sauce and ground black pepper and warm through, stirring all the time. Remove mixture and set aside in heat-resistant bowl.
Add cauliflower rice to the skillet and saute for 3-4 minutes until soft and translucent. Gently pour in beaten eggs stirring until cooked through. Add onion mixture back into skillet and combine thoroughly, stirring for 2-3 minutes. Serve and enjoy!