Remove the stem of the cauliflower. Then chop the cauliflower into florets.
Shred cauliflower using the largest side of a grater OR by just pulsing the florets in a food processor. The end product should resemble smallish grains of rice, set aside. You can also use a bag of cauliflower rice.
In a wok or skillet heat sesame oil on medium. Combine onion, ,peas and carrots. Saute them for 2-3 minutes; set aside
Then in a small bowl, combine together soy sauce, brown sugar, ginger and red pepper flakes (if you like some spice); set aside.
Create room in the pan to cook the eggs. Scramble the eggs until cooked. Then combine the eggs into the veggies.
Add in cauliflower “rice” and the soy sauce over top in the skillet. Combine everything together and cook for 2-4 more minutes. Your vegetables should be soft and tender.
Optional: Top with green onions.
Serve with Pagoda Potstickers and Egg Rolls with chopsticks or a fork and enjoy!