I LOVE, LOVE, LOVE fried rice. This is not EXACTLY like my old passion food ... being cauliflower it IS texturally more crispy-crunchy. But it DOES have all the flavor ... and all the ingredients.
Grate the cauliflower in a food processor fitted with a grating disc. Alternately, grate on the large holes of a box or handheld grater. Set aside (skip this step if using "ready to cook" cauliflower)
Heat 2 tsp. oil or ghee in a large (10 to 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate or bowl and set aside. Wipe the pan clean.
Add 3 Tbsp. of oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower and cook, stirring often, about 3 to 4 minutes.
Add the soy sauce, red pepper flakes, sugar, and 1/4 tsp. salt. Cook a minute or so, stirring often, until the mixture is coated with soy sauce; taste and add more if needed
Add the peas and carrots and continue to cook until the "rice" is tender-crisp and the vegetables are warmed through.
Stir in the rice vinegar, sesame oil, dark green scallions, nuts and meat (if using) and eggs. Taste and adjust seasoning. Serve hot.
Serving Size 2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.