Heat large sauté pan (or wok) over medium-high for 2–3 minutes; add coconut oil, 1-inch cut green onions, ginger, garlic, and red chile. Cook 1–2 minutes, stirring constantly, until vegetables just begin to soften. Stir in chili pepper crunch, rice, frozen vegetables, and coconut aminos until blended. Cook 1–2 more minutes, stirring constantly, until vegetables are beginning to brown, and liquid has thickened slightly.