Microwave a 10 oz bag of frozen cauliflower for 5 minutes on high power until soft but not mushy. Carefully drain in a fine-mesh strainer, pressing with a spoon to remove excess moisture.

Place a skillet over medium heat and add a touch of oil. Sauté a handful of frozen peas and carrots for about 3-4 minutes until warmed through, then add in diced yellow and green onions. Cook for an additional minute before removing from the pan.

In the same skillet, add another teaspoon of oil and increase the heat to medium-high. Crack an egg into the skillet and stir vigorously for about 2 minutes until it’s fully scrambled. Transfer the egg to a plate and keep warm.

Return the skillet to the stove, add more oil if necessary. Add previously sautéed onions, garlic, peas, and carrots. Stir-fry for about 2-3 minutes until onions are translucent and garlic is fragrant.

Stir in the prepared cauliflower rice, breaking up clumps. Cook over medium-high heat for about 5 minutes, stirring continuously until slightly golden.

Quickly drizzle in 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce. Toss thoroughly to ensure even coating and fry for another minute.

Fold in the scrambled egg along with the vegetable mixture. Stir gently for about 1 minute until well combined, adjust seasoning with salt and pepper, then remove from heat.