If using whole cauliflower, pulse florets in a food processor until they reach a rice-like consistency. Don't overprocess – you want small, uniform pieces, not mush.

Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove and set aside.

Add remaining oil to the pan. Sauté onions, carrots, and garlic for 3-4 minutes until onions become translucent.

Add ginger and stir-fry for another minute until fragrant.

Add cauliflower rice to the pan. Stir-fry for 5-6 minutes until it starts to become tender but still maintains some crunch.

Add peas and cook for 2 minutes more.

Return eggs to the pan and add soy sauce and rice vinegar. Stir well to combine all ingredients.

Garnish with green onions and serve hot.