Rice the cauliflower by places large pieces of the cauliflower into a food processor and blend until the cauliflower is in small pieces or you can use 3 cups of already riced cauliflower.
In a large skillet, heat the vegetable oil over medium heat. Add in the peas and carrots and sauté for 3-4 minutes until they are soft.
Move the veggies to the side of the pan and pour in the eggs.
Scramble the eggs.
Then stir in the cauliflower, soy sauce, sesame oil, salt and pepper.
Stir until the ingredients are thoroughly combined but be careful to not smash the peas.
Sauté these ingredients (stirring regularly) for 3-4 minutes until the cauliflower is tender.
Serve topped with the green onions and enjoy!
Notes
Cast Iron Skillet Used in this Recipe - https://amzn.to/3mKR2q3