Trim the cauliflower florets, cutting away as much stem as possible. Place florets (in batches) in the food processor. Pulse until the mixture resembles couscous. Set aside.

Heat 2 teaspoons oil in a large wok or frying pan over high heat. Add eggs, and cook until scrambled, stirring occasionally. Remove egg from the pan and transfer to a plate.

Add 1 tablespoon oil to the same pan. Once hot, stir fry garlic for few seconds or until aromatic. Add carrots, green peas and whites of spring onions (scallions). Stir fry for 4 minutes or until the vegetables are crisp tender.

Add cauliflower rice, soy sauce, sesame oil and red pepper flakes. Stir to combine. Stir fry for about 2 minutes.

Add eggs. Stir to combine. Heat through. Serve immediately.

Garnish with chopped spring onions (scallions).