Prepare the cauliflower rice: Remove the cauliflower leaves and stem, then cut it into florets. Place them in a food processor and pulse in short bursts until the texture resembles rice or small grains. Be careful not to over-process—it can turn mushy. If you don’t have a food processor, you can use a box grater instead. Pat the riced cauliflower dry with a clean towel to remove excess moisture for a crispier fried rice.

Cook the eggs: Heat 1 teaspoon of sesame oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble gently until just set. Remove the cooked eggs from the pan and set aside. This helps keep them fluffy and prevents overcooking later.

Sauté the aromatics and vegetables: Add the remaining sesame oil to the same pan. Toss in the onions and sauté for 2–3 minutes until translucent. Add the garlic and ginger, stirring until fragrant. Then, mix in the frozen vegetables and cook for another 3–4 minutes until heated through. You can also add chopped bell peppers or mushrooms for extra texture and flavor.

Stir-fry the cauliflower rice: Add the riced cauliflower to the pan, stirring well to combine with the vegetables. Pour in soy sauce and oyster sauce, and toss until the cauliflower is evenly coated. Cook for 5–7 minutes, stirring frequently, until the cauliflower is tender but not mushy. You’ll notice some steam escaping—that’s a good sign the moisture is cooking out.

Add the eggs back: Return the scrambled eggs to the skillet, breaking them up into small pieces. Mix well with the rest of the ingredients, season with pepper, and adjust salt or soy sauce to taste. If you like a little kick, drizzle a touch of sriracha or sprinkle chili flakes before serving.

Finish and serve: Turn off the heat and stir in chopped green onions for freshness. Transfer to a serving bowl and garnish with extra green onions or a few sesame seeds. Serve warm and enjoy the satisfying flavors of traditional fried rice—without the extra carbs!