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In a high speed blender or food processor, add your chopped cauliflower and pulse until a rice-like consistency. Set aside.
In a large wok or frying pan, add your oil and place over medium heat. Once hot, add your onions and garlic and fry for 1-2 minutes, before adding your carrots, peppers, frozen peas, and riced cauliflower and cook for 3-4 minutes, until softened.
Push the vegetables to one side and add the sesame oil then add the eggs and gently scramble them. Mix them through the vegetables.
Add the soy sauce stir fry for 1-2 minutes, before removing the pan off the heat.