Microwave 4 cups of frozen cauliflower on high for 5 minutes. Drain excess moisture and set aside.

Heat 1 tsp of oil in a skillet. Add 1 cup frozen peas and carrots; sauté for 3-4 minutes. Mix in 1 diced onion.

In the same skillet, add more oil if needed, then pour in 2 beaten eggs. Cook for 2-3 minutes, scramble and set aside.

Add 1 chopped onion and 2 cloves minced garlic to the skillet, sauté for 2 minutes. Season with salt and pepper.

Increase heat to medium-high and add cauliflower rice. Cook for 1 minute, then add 3 tablespoons soy sauce and stir-fry for another minute.

Reduce heat to low, mix in sautéed egg and veggies into the cauliflower rice for 1 minute. Serve warm.