Step 1

Cut cauliflower into large chunks and add to a food processor. Pulse until the cauliflower resembles rice, set aside.

Step 2

Meanwhile heat 1 tablespoon of butter in a large skillet.

Step 3

Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.

Step 4

Add the remaining tablespoon of butter into the pan. Add carrots, onion and riced cauliflower to the pan and cook until tender and lightly caramelized, 3-4 minutes. Stir in garlic and cook for an additional minute.

Step 5

Add the eggs back to the pan along with the peas, soy sauce, oyster sauce, sesame oil and Sriracha. Cook for 1-2 minutes to heat through.

Step 6

Serve immediately with sesame seeds and green onions for garnish, if desired.