Step 1: Prepare Cauliflower

Separate the cauliflower head into florets, removing the lower stem and leaves. Process the florets in a food processor with a shredding disk until they resemble the size of rice. If using a blade, be careful not to over-process.

Step 2: Dry Cauliflower Rice

Spread the riced cauliflower in a thin, even layer on two baking sheets lined with paper towels to remove moisture. Apply more paper towels on top and gently press down. Let it sit for about 15 minutes while preparing other ingredients.

Step 3: Prepare the Sauce

In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, and 1 teaspoon of chili oil. Whisk well until nicely blended and set aside.

Step 4: Prepare the Eggs

In a separate bowl, crack 3 eggs, add a couple of pinches of salt, and beat everything well.

Step 5: Sauté Vegetables (Part 1)

Heat 2 tablespoons of canola oil in a wok or large pan over medium-high heat. Once hot, add 1/2 cup of diced onions, 1/2 cup of diced carrots, and 1/2 cup of diced celery. Sauté on high heat for 2 minutes.

Step 6: Sauté Vegetables (Part 2)

Add 1/2 cup of diced red bell peppers and sauté for 1 minute. Then, add 2 cloves of pressed garlic and 1 tablespoon of minced ginger. Sauté for just 30 seconds.

Step 7: Add Peas

Add 1/2 cup of slightly thawed frozen peas to the wok and toss them into the vegetable mixture.

Step 8: Add Cauliflower Rice

Add the prepared cauliflower rice to the wok and combine with the rest of the ingredients. Cook for 4 minutes, tossing constantly.

Step 9: Scramble Eggs

Make a well in the middle of the rice mixture. Pour in a little bit of oil, then add the beaten eggs. Let the eggs sit undisturbed for 20 seconds, then scramble them. Do not cook them all the way through; leave them slightly under-scrambled before tossing them with the rest of the ingredients.

Step 10: Add Sauce and Garnish

Pour the prepared sauce over the cauliflower fried rice. Toss one more time until well coated. Don't forget to taste and add more soy sauce if needed. Garnish with 1 tablespoon of sesame seeds and the green parts of 1 scallion. Serve immediately.

• Do not discard cauliflower stems and leaves; chop them finely and reuse them in soups, salads, or stews.

• If using a food processor blade instead of a shredding disk, be careful not to over-process the cauliflower.

• For crispier cauliflower rice, dehydrate it in the oven or a dehydrator.

• Ensure all ingredients are prepped (mise en place) before you start cooking, as this is a quick recipe.