Heat the sesame oil in a large skillet over medium heat. Add the onion, carrots, and peas and sauté for 4 minutes.
Add the eggs and use a spatula to continuously move the eggs until they are cooked.
Add the riced cauliflower and continue to cook until the cauliflower pieces are soft and cooked, about 5-7 minutes more.
Drizzle the tamari on top and stir to evenly incorporate. Taste and add salt and pepper as necessary.
Serve with sliced green onion.
I prefer to buy riced cauliflower. You can make your own riced cauliflower by coarsely chopping a head of cauliflower OR using your food processor to process into small pieces. Do not over process or you will have mushy “rice.” The prep time listed assumes you took the same shortcut I like and bought your cauliflower already riced.
Make this a main dish entrée by turning it into Cauliflower Fried Rice with Chicken or Cauliflower Fried Rice with Shrimp. To make it with chicken, add small, bite sized pieces of chicken before you add the vegetables. Continue with the recipe as written. To make it with shrimp, simply cook the shrimp first, set it aside, and then add it back to the final dish at the end.