Cook the frozen cauliflower rice according to the package directions. Open the bag and set it aside to allow the steam to dissipate.

In a large pan or wok, heat the olive oil over medium/high heat. Add the diced onions and carrots and cook until tender, about 5 minutes.

When the onions and carrots are close to being done, add the minced garlic and cook for about 1 minute.

Stir in the frozen peas and pre-cooked cauliflower rice, and cook for an additional few minutes until the peas are warmed through.

Make a hole in the middle of your mixture so you can see the bottom of the pan. Crack your eggs into the hole and scramble them until fully cooked, then stir to combine with the other ingredients.

Stir in the sesame oil and soy sauce. Adjust the soy sauce to taste, especially if you prefer less salt.

Serve warm and garnish with toasted sesame seeds if desired.

Serve cauliflower fried rice warm as a main dish or a side. It pairs wonderfully with grilled chicken, shrimp, or your favorite protein.

You can also add extra veggies like bell peppers or spinach for more flavor and nutrients.

To store leftovers, let the cauliflower fried rice cool completely. Place it in an airtight container and refrigerate for up to 4 days.

You can easily reheat it in a pan on the stove or in the microwave.