Step 1

Cook the frozen cauliflower rice according to the package directions; open the bag and set it aside to allow the steam to dissipate.

Step 2

In a large pan or wok, heat the olive oil over medium/high heat. Add the diced onions and carrots and cook until tender (about 5 minutes).

Step 3

When your onions and carrots are close to being done, add the minced garlic and allow it to cook for about 1 minute. Stir in the frozen peas and pre-cooked cauliflower rice and cook for an additional few minutes or until the peas are warmed through.

Step 4

Make a hole in the middle of your mixture so that you can see the bottom of the pan. Crack your eggs and cook them until scrambled, then stir to combine with everything else.

Step 5

Stir in the sesame oil and soy sauce. I think about 2 tbsps is perfect, but start with less and do a taste test if you're salt sensitive.

Step 6

Serve warm with toasted sesame seeds and store any leftovers in the fridge for up to 4 days.