Combine the coconut aminos, rice vinegar, ginger paste, and coconut sugar in a small bowl and whisk well. Set aside.

Season the steak with salt and pepper and toss to coat.

Using a large pan, heat the avocado oil over medium heat. Once shimmering, add the steak in one layer, making sure the steak is not touching. Allow to cook for 2-3 minutes on each side until lightly crisp and cooked through. Set aside, covering to keep the steak warm.

Add the onion and garlic to the pan and saute for 3 minutes until the onion is lightly translucent. Add the carrots, peas, and cauliflower rice and stir to saute. Lightly season with salt and pepper, and continue to stir until the vegetables are lightly tender. This will take about 4 minutes.

Push the vegetables to one side and add the rice. Break up any clumps in the rice, pushing it down into an even layer. Allow to sit undisturbed for a few minutes to crisp up the rice. Stir to saute, incorporating the vegetables, and season with more salt and pepper.

Move the rice to one side and pour the whisked egg into the empty space on the pan. Scramble to cook the egg, and stir to combine into the fried rice.

Add the cooked steak to the fried rice along with the sauce, scraping the bottom of the pan to remove any stuck-on bits of rice. Stir to combine.

Serve topped with green onion, seasoning further with salt and pepper to taste!