If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Remove the core of the cauliflower and coarsely chop off just the florets
Put the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice - shouldn’t take more than 5 or 6 seconds, but if it’s a lot of cauliflower for your processor, do it in 2 batches or it can get mushy.
Heat a large saute pan or wok over medium heat with 1 tablespoon oil then add onions, peppers and mushrooms; stir and cook about 5 minutes.
Stir in ginger and garlic until fragrant (about 30 seconds) then add the cauliflower rice - drizzle with a little more oil, and stir frequently until all is heated through and beginning to get a bit of color - maybe 3 minutes
Then add the soy, sesame oil and Sriracha - mix well
Finally add the beaten eggs, and stir until egg is cooked through - about another minute
Remove from heat - serve and garnish with green onions.
