Cauliflower Fried 'Rice'

Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes.

Drain and discard water.

Heat 2 tablespoons sesame oil in a wok over medium-high heat.

Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes.

Transfer meat to a plate.

Heat remaining 2 tablespoons sesame oil the wok.

Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes.

Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.

Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.

Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side.

Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.