Ingredients:

Instructions:

  1. Pulse the raw cauliflower florets in a food processor until they resemble coarse grains of rice. Do not over-process into a paste. Set aside.
  2. Heat 1 Tbsp of oil in a large wok or heavy-bottomed skillet over medium-high heat. Pour in whisked eggs and scramble quickly until just set (about 1 minute). Remove eggs from the wok and set aside.
  3. Add the remaining 1 Tbsp of oil to the hot wok. Add diced carrots and the white parts of the scallions; stir-fry for 2 minutes until slightly softened. Add garlic and ginger; cook for 30 seconds until fragrant.
  4. Add the diced bell pepper and frozen peas/corn. Stir-fry vigorously for 3 minutes until the vegetables are tender-crisp.
  5. Add the processed cauliflower rice to the wok. Increase heat to high. Stir-fry continuously for 4–6 minutes until the cauliflower loses its raw moisture and appears slightly toasted.
  6. Create a small clear space in the centre of the wok. Pour in the soy sauce, sesame oil, and rice vinegar. Let the sauces bubble for 10 seconds, then quickly toss everything together to coat the vegetables evenly.
  7. Return the cooked scrambled eggs to the wok. Toss everything together gently for 1 minute to reheat the eggs. Taste and adjust seasoning with extra soy sauce or pepper as needed.
  8. Stir in the green parts of the scallions just before plating. Serve immediately.