1-First, if you’re using a whole cauliflower, grate it to make rice-like pieces or use 2 lbs of ready-to-cook cauliflower rice if it’s thawed. This step sets the foundation for the dish and helps it cook evenly.

2-Next, heat 2 teaspoons of vegetable oil in a skillet over medium heat and scramble the 2 large beaten eggs with a pinch of salt until they’re fully cooked, then set them aside. This adds protein and a nice texture to the final mix.

3-After that, wipe the pan clean and add 3 tablespoons of vegetable oil. Cook the white parts of the 1 cup chopped scallions, along with the 3 cloves minced garlic and 1 tablespoon finely chopped fresh ginger, for 3-4 minutes until softened but not browned.

4-Then, add the grated cauliflower, 4 tablespoons soy sauce, ¼ teaspoon crushed red pepper flakes, 1 teaspoon sugar, and ¼ teaspoon salt. Stir frequently for about 3 minutes to mix everything well and let the colitis flavors develop.

5-Follow up by adding the 1 cup frozen peas and carrots, and cook until they’re tender-crisp and heated through, which takes just a couple of minutes. For more ideas on healthy meals, check out our page on healthy recipes that fit your lifestyle.

6-Finally, stir in 1 teaspoon rice vinegar, 1 teaspoon sesame oil, the green parts of the scallions, and the optional ¼ cup chopped cashews or peanuts, along with the scrambled eggs. Adjust the seasoning with the remaining soy sauce if needed, then serve hot. The whole process takes about 15 minutes to prep and 15 minutes to cook, totaling 30 minutes, making it perfect for quick dinners.