Remove the leaves and stem from the cauliflower and cut it into florets. Place the florets in a food processor and pulse until it resembles rice.

Transfer the riced cauliflower to a clean kitchen towel and squeeze out excess moisture.

Heat a large skillet over medium heat and add a splash of oil. Add the diced carrots and bell pepper, sauté for 3-4 minutes until softened.

Add the peas and riced cauliflower to the skillet, stirring to combine. Cook for an additional 5-7 minutes, stirring occasionally.

Push the vegetable mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked.

Mix the eggs into the vegetables and add the soy sauce, sesame oil, ginger, and garlic. Stir well to combine and heat through.

Season with salt and pepper to taste. Stir in the sliced green onions just before serving.

Serve hot as a main dish or side dish.