Directions

1. For the eggs: Heat a wok or large skillet over medium high heat. Add 1 teaspoon of vegetable oil. Add the eggs and quickly scramble. Transfer the eggs to a bowl and set aside.
2. For the sauce: Combine soy sauce, sesame oil, red pepper flakes and scallions in a bowl and set aside.
3. For the vegetables: Wash all vegetables. 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.
4. Prepare garlic, ginger, carrots, celery, bell pepper, broccoli, green beans, and frozen peas.
5. To prepare: 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.
6. Add the carrots, celery, bell pepper, broccoli, green beans, and grated cauliflower. Stir fry until the vegetables are tender, about 5 minutes.
7. Stir the thawed peas and sauce into the cauliflower mixture. Cook an additional minute or 2 or until the peas are warmed through. Stir the cooked scrambled eggs back into the mixture.
8. Serve hot and enjoy!