1. If using fresh cauliflower, grate it using a food processor or hand grater. If using pre-riced cauliflower, skip this step.
2. Heat 2 teaspoons of vegetable oil in a large non-stick skillet over medium heat. Scramble the eggs with a pinch of salt, then remove and set aside.
3. Wipe the skillet clean, add sesame oil, and sauté the light parts of the scallions, garlic, and ginger until softened.
4. Add the grated cauliflower, soy sauce, red pepper flakes, sugar, and a bit of salt to the skillet. Cook for about 3 minutes.
5. Add the peas and carrots, then continue cooking until the cauliflower is tender-crisp and the vegetables are warmed through.
6. Stir in rice vinegar, the remaining sesame oil, dark green scallions, and the scrambled eggs.
7. Taste and adjust seasoning with additional soy sauce if needed. Serve hot.