Pulse the cauliflower florets in a food processor until rice-like in texture. Pat dry with paper towels if wet. If using pre-riced cauliflower, measure and set aside.

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add diced carrots and peas; cook for 3 to 4 minutes, stirring frequently with a wooden spoon or spatula, until tender.

Add minced garlic to the skillet and cook for 1 minute, stirring constantly until fragrant but not browned.

Push vegetables to one side of the skillet using a spatula. Pour beaten eggs into the empty side. Let it sit briefly, then scramble with the spatula, breaking into small pieces. Cook for 2 to 3 minutes until fully cooked.

Add riced cauliflower and the remaining 1 tablespoon of sesame oil to the skillet. Stir with a wooden spoon or spatula to combine all ingredients. Cook for 3 to 5 minutes, stirring frequently, until cauliflower is heated through and tender.

Drizzle soy sauce evenly over the mixture. Stir well with a spatula to coat everything. Cook for 1 more minute to blend flavors.

Taste and season with salt and pepper as needed. Transfer to a serving bowl or plates using a serving spoon or tongs. Garnish with sliced green onions and serve immediately.