A healthy and low-carb alternative to traditional fried rice, made with grated cauliflower, fresh vegetables, and savory seasonings.

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Grate the cauliflower using a box grater or food processor until it resembles rice.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until fully cooked. Remove from skillet and set aside.
Add the remaining 1 tablespoon of sesame oil to the skillet. Sauté the onion and garlic for 2–3 minutes until fragrant and translucent.
Add peas and carrots and cook for another 2–3 minutes.
Stir in the grated cauliflower and cook for 5–7 minutes, stirring occasionally, until tender but not mushy.
Return the scrambled eggs to the skillet and mix well with the cauliflower rice.
Add soy sauce and stir to combine. Cook for an additional 1–2 minutes.
Season with salt and pepper to taste, then garnish with sliced green onions before serving.