Cauliflower Chinese egg fried rice

1 Tablespoon sesame oil
2 eggs
4 cups cauliflower rice
1/2 cup frozen mixed vegetables (no corn)
2 green onions
3 cloves garlic, minced
salt and pepper
3 Tablespoons coconut aminos or soy sauce

1. Heat remaining sesame oil in a wok or large nonstick skillet over high heat.

2. Add cauliflower, green onions, and frozen mixed vegetables then stir fry until cauliflower is just beginning to turn tender, 3-4 minutes. 

3. Add garlic, season with salt and pepper, and then continue to stir fry until garlic is fragrant, 30 seconds or so.
4. Push mixture to the sides of the wok to create an opening in the center then add the eggs and scramble. Toss mixture to combine then drizzle in gluten-free Tamari and mix again to combine. Serve hot.

Adapted from iowagirleats