1-First Steps: Prep and Start Cooking If you’re using a whole cauliflower, grate it first to get that rice-like texture; this takes just a few minutes with a food processor. Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium heat, then add the beaten eggs with a pinch of salt and scramble them until they’re fully cooked. Once done, remove the eggs from the pan and set them aside while you clean the skillet for the next part.

2-Heat 3 tablespoons of vegetable oil in the same skillet over medium heat.

3-Add the white parts of the scallions, minced garlic, and chopped ginger, and sauté for 3 to 4 minutes until they soften without browning.

4-Stir in the grated cauliflower, 4 tablespoons of soy sauce, red pepper flakes, sugar, and ¼ teaspoon salt, then cook for about 3 minutes while stirring.

5-Mix in the frozen peas and carrots and continue cooking until the cauliflower is tender but still crisp and the veggies are warmed through.

6-Finish by adding 1 teaspoon rice vinegar, 1 teaspoon sesame oil, the green parts of the scallions, nuts if you’re using them, and the scrambled eggs.

7-Adjust the seasoning with the remaining soy sauce if needed, then serve it hot for the best flavor.