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Rice: Cut 1 head cauliflower into chunks and throw into a food processor. Blitz briefly, just a few times until “rice” forms. (You will probably need to do this in batches!)
Flavor Makers: In a large saute pan or wok, heat 2 Tbsp olive oil over medium heat. Add 1 cup diced white onion, 1 cup diced carrots, and 4 cloves garlic, cooking until carrot is tender, about 10 minutes.
Veggies: Stir in cauliflower rice and 1 cup frozen peas. Cover and cook until cauliflower rice is slightly tender, about 5 more minutes.
Egg: Make a hole in the middle of the mixture so you can see the bottom of the wok. If not using a nonstick pan, spritz the center with a little oil. Crack 2 eggs into the middle of the hole and scramble them, then stir to evenly combine with everything else.
Serve: Stir in ¼ cup soy sauce and 1 tsp toasted sesame oil. Serve hot.