Cut cauliflower into florets.
Wash and dry.
Place in a food processor (work in batches) and pulse 6-7 times, until the cauliflower gets the texture of couscous.
Don't leave the pieces too big and don't over process.
Heat 1 tbsp of the oil in a large skillet over medium heat.
Add the beaten eggs, let them cook for 1 minute, then scramble, cook for 1-2 more minutes, then remove and transfer to a plate.
Add the remaining oil to the skillet.
Add the onion and garlic, cook for 2 minutes, stirring frequently, being careful not to burn them.
Add the carrot and peas, cook for for 2-3 more minutes.
Add the cauliflower.
Turn the heat to medium-high and cook for 5 more minutes, stirring frequently.
Add the soy sauce.
Add the eggs.
Cook for 1 more minute, then transfer to a bowl.
Top with scallions and sesame seeds (optional)