First things first, we need our cauliflower to transform into "rice." There are a couple of methods to do this:

In a Food Processor: Place the florets in the food processor and pulse until they resemble rice grains. Make sure not to overdo it; you want to achieve a fluffy texture.

By Hand: If you don't have a food processor, use a box grater to grate the florets. However, this takes a bit longer.

Heat a large skillet over medium-high heat. Add a tablespoon of toasted sesame oil. Toss in minced garlic and ginger. The smell will hit you immediately. Sauté for about 30 seconds or until fragrant. Don’t let it burn; you want it golden, not charcoal!

Next, add diced carrots and edamame to the skillet. Stir-fry for about 3 to 4 minutes, until the carrots are bright and tender yet still have some crunch. Add a pinch of chili flakes here if you're inclined toward spice.

Now it's time for that cauliflower rice! Add it to the pan and stir, incorporating it with the sautéed veggies. Cook for an additional 3 to 4 minutes, stirring occasionally. The cauliflower will become tender but still retain its structure.

Push the mixture to one side of the skillet. Add a splash more of sesame oil if the pan looks dry. Pour the beaten eggs into the empty space and scramble until just set. Once ready, mix everything back together!

Pour in the reduced-sodium soy sauce. Stir everything to help the flavors meld. I just love how it transforms into something deliciously savory.

Finally, sprinkle the sliced green onions on top for that fresh kick. Serve hot, and watch everyone dive in!