Wash the cauliflower with cold water and use paper towels to dry it. Remove all greens.

If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes to grate it into pieces the size of rice. If using a food processor, cut the florets into 2-3 inch pieces, and grate the cauliflower.

Transfer the rice to a large paper towel or kitchen towel, squeezing to remove any excess moisture. This process will prevent your rice from becoming soggy when cooked.

In a large microwave-safe bowl, add cauliflower rice, diced carrots, and peas. Cover with a lid or plastic wrap and cook on high for 2 minutes.

Beat the eggs in another bowl, and add it on top of the cauliflower rice. (Don’t mix at this point.)

Cover with the lid or plastic wrap, and microwave on high for 45 seconds (the eggs will be half-cooked at this point).

Mix the egg with the cauliflower rice and other vegetables. Microwave for another 45-60 seconds until eggs are fully cooked.

Season with salt, pepper, and optional sesame oil. Mix well.

Sprinkle with chopped green onions. Serve and enjoy!