Beat the eggs in a bowl with a whisk and season with salt. Add a splash of milk if desired.
On a skillet on medium-low heat, melt the butter and add the eggs to the skillet.
With a wooden spoon or spatula, scramble the eggs by pulling the cooked outer edges in towards the centre of the skillet and then making figure 8s with the spoon. Repeat until cooked through and set aside the eggs.
To the same skillet, add the olive oil, diced onions, and minced garlic. Add a pinch of salt and sauté for 2 to 3 minutes.
Add the cauliflower rice, soy sauce, oyster sauce, sesame oil, and sriracha.
Stir to combine (less than one minute) and add in the frozen peas, toasted cashews, and the scrambled eggs to the pan. Stir to combine.
Once combined, remove from the heat and serve with some green onions and more sriracha if desired.