Rice the cauliflower: If using a whole head, cut into florets and pulse in a food processor until it looks like rice. Don’t over-process. You want small, even grains.

Prep aromatics: Dice the onion and mince the garlic and ginger. Slice the green onions, keeping whites and greens separate.

Scramble the eggs: Heat 1 teaspoon oil in a large skillet or wok over medium heat. Add the beaten eggs, scramble briefly, then remove to a plate. Don’t overcook; they’ll finish in the pan later.

Sauté the aromatics: Add 1 tablespoon oil to the pan. Cook onion and green onion whites until softened, 2–3 minutes. Stir in garlic and ginger for 30 seconds until fragrant.

Add veggies and protein: Toss in peas and carrots. If using a cooked protein, add it now to warm through. Stir-fry 2–3 minutes.

Cook the cauliflower rice: Push everything to the sides. Add the remaining oil to the center, then the cauliflower rice. Spread it out and let it steam-fry for 2 minutes without stirring, then toss. Cook 4–6 minutes total until tender with a slight bite. Avoid overcooking or it will get mushy.

Season: Stir in soy sauce or tamari, sesame oil, and rice vinegar if using. Add red pepper flakes or sriracha to taste. Return the scrambled eggs to the pan and break into small pieces.

Finish: Toss in green onion tops. Taste and adjust salt, pepper, and soy. Sprinkle with sesame seeds if you like, and serve hot.