If starting with a whole head of cauliflower, remove the core and leaves, cut into large florets, and work in batches to shred the cauliflower using a food processor fitted with the grating disc, or grate using the large holes of a box grater. Set the riced cauliflower aside. (Skip this step if using store-bought riced cauliflower.)

Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium heat. Add the lightly beaten eggs and a pinch of salt. Scramble quickly, breaking the eggs into small pieces, until just cooked through. Transfer the cooked egg immediately to a separate plate.

Add the remaining 4.5 tablespoons of vegetable oil to the same skillet over medium heat. Once shimmering, add the white and light green parts of the scallions, minced garlic, chopped ginger, and diced mushrooms (if using). Stir-fry for 3-4 minutes until softened and fragrant.

Turn the heat up slightly to medium-high. Add the riced cauliflower, 1/3 cup of low-sodium soy sauce, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon sea salt to the skillet. Stir constantly, cooking for 5-6 minutes, or until the cauliflower reaches a tender-crisp texture.

Add the frozen peas & carrots blend to the skillet. Continue to stir-fry for another 2-3 minutes, ensuring the vegetables are heated through.

Reduce the heat to low. Pour in the rice vinegar and toasted sesame oil. Return the scrambled egg to the skillet along with the dark green tops of the scallions. Gently toss everything together to combine thoroughly.

Taste and adjust the seasoning as needed, adding another splash of low-sodium soy sauce for more saltiness/umami or more pepper if desired.

Serve immediately while hot.