Place cauliflower in a food processor and pulse using 1 second intervals until it has reached a rice like grain size.
Heat a large skillet over medium heat, and add ½ tablespoon of vegetable oil.
Add the eggs and scramble, until they’re fully cooked.
Place cooked eggs on a small plate and set aside.
Add 1 Tablespoon of veggie oil to the skillet.
Once shimmering, add the onion, carrots and peas, and saute until soft, about 8 minutes.
Stir in the garlic, ginger, and saute for 1 minutes, or until the garlic is fragrant.
Add remaining 1 Tablespoon of oil to the pan.
Stir in the green onions and cauliflower, and cook for about 3 minutes, or until the cauliflower has softened and looks “fried”.
Add the eggs, sesame oil, rice vinegar and soy sauce.
Stir everything together and cook for 2 more minutes.
Remove from heat, serve warm and enjoy!
*Using store bought cauliflower rice will save a ton of time, and gives you a much more consistent grain!**Peas are more traditional, but higher in carbs. I used edamame for extra protein, less carbs, and we enjoy the flavor more!Serving sizes will vary with the size of your veggies. The most accurate way to use the nutritional information below, is to divide the recipe by 8, 1 of these 8 serving is reflected below.