Directions

1. Heat a wok or large skillet over medium high heat. Add 1 teaspoon of canola oil.
2. Add the eggs and quickly scramble. Transfer the eggs to a bowl and set aside.
3. Combine soy sauce, sesame oil, red pepper flakes and scallions in a medium bowl and set aside.
4. Remove the cauliflower leaves and stems and cut the cauliflower into large chunks. Working in batches, grate the cauliflower using the large side of the grater until coarse in texture, like rice. Using the same wok or skillet, heat the remaining 2 teaspoons of the canola oil to medium heat. Add the garlic and ginger and cook, stirring constantly, about 1 minute.
5. Add the carrots, celery, bell pepper, broccoli, green beans, and grated cauliflower. Stir fry until the vegetables are tender, about 5 minutes.
6. Stir the thawed peas and soy sauce mixture into the cauliflower mixture. Cook an additional minute or 2 or until the peas are warmed through.
7. Stir the cooked scrambled eggs back into the mixture. Serve hot and enjoy!