Pulse cauliflower florets until finely chopped. Steam or microwave cauliflower rice until tender but make sure it does not get mushy.
Heat coconut oil in a large pan on medium-high flame. Add ginger and garlic and saute for 30 seconds or until fragrant.
Add the onions, red pepper, carrot and cook for 4~5 minutes or until veggies are crisp tender.
Next add the broccoli florets and edamame. Cook till broccoli is fork tender.
Season with salt and pepper. Stir in cauliflower rice and mix well. Cook for 2~3 minutes.
Turn off the heat and stir in lemon juice. Serve hot or warm or at room temperature.