• Place cauliflower florets in a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.
• Heat 1 tablespoon of your oil in a large skillet over medium-high heat. Add in broccoli, corn, bell pepper, green onions, garlic salt and ginger, then stir fry for about 4 minutes.
• Next, stir in the cauliflower "rice" and cook for additional 3-4 minutes, or until tender. Add in soy sauce/aminos, and cook stirring constantly until most of the liquid has reduced.
• Using your spatula, carefully push the rice mixture towards the edge of the pan, creating an empty space in the center.
• Into this space add remaining oil, then pour in the beaten eggs.
• Cook the eggs stirring constantly, then gently fold them into the rice.
• Remove from heat and sprinkle with sesame seeds.
• Enjoy immediately OR later for meal prep.

For food prep:

• You can divide this cauliflower rice equally among 4 airtight containers, allowing to cool, seal, then store refrigerated for up to 5 days. Reheat it just before serving and enjoy!