1 Small head cauliflower
1 tbsp Sesame oil
1 cup Frozen peas and carrots mixture
3 tbsp Soy sauce
2 Garlic cloves (chopped)
1 Egg
1/4 cup Green onions

Remove the core from the cauliflower, then chop the florets into thin slices. Place in a food processor and pulse until the cauliflower has the texture of rice.

In a large skillet, heat oil over medium-high heat. Add cauliflower, frozen peas and carrots, soy sauce and garlic to the skillet. Cover and cook until the cauliflower is tender, about 5-7 minutes.

Crack an egg into the skillet, stirring and mixing into the cauliflower mixture with a spatula or wooden spoon until the egg is fully cooked. Stir in green onions. Serves 4.