Prepare the cauliflower rice. If using whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice grains. Alternatively, you can buy pre-riced cauliflower.

Heat 1/2 tbsp (7.5ml) of sesame oil and 1/2 tbsp (7.5ml) of olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.

Push the garlic and ginger to one side of the skillet. Crack the eggs into the other side and scramble them until just cooked. Break them up with your spatula and mix them with the garlic and ginger.

Add the riced cauliflower, frozen peas, and diced carrots to the skillet. Stir-fry for 5-7 minutes, or until the cauliflower is tender-crisp and the vegetables are heated through. Ensure the cauliflower is not overcooked; it should retain a slight bite.

In a small bowl, whisk together the soy sauce and rice vinegar. Pour this sauce over the cauliflower mixture in the skillet. Stir well to combine and coat everything evenly.

Season with salt and black pepper to taste. Stir for another minute to allow the flavors to meld.

Serve the cauliflower fried rice hot, garnished with chopped green onions.