Add ghee to a wok over medium-high heat. Add the garlic and onions. Sauté for 3 minutes. Add the ground pork and cook for 7 to 8 minutes while breaking apart big pieces with the back of a wooden spoon.
Stir in the carrots and season with the coconut aminos, fish sauce and black pepper. Remove from the wok and set aside in a bowl. Crack the eggs into the wok and scramble for 1 minute. Return the pork mixture to the pan and stir together with the eggs. Add the cauliflower rice and green onions. Mix until everything is thoroughly combined. Cook for 5 minutes until cauliflower is soft but not mushy.