Heat 1/2 tbsp. olive oil in a large sauté pan over a high heat. Add onion and carrot and cook for two minutes. Add scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the cauliflower. Stir-fry for about two minutes.
Add sauce to the pan and stir-fry until incorporated, about two minutes.
Make a well in the center of the cauliflower mixture and pour eggs in. Scramble the eggs with a spatula. Once cooked, combine with the rest of the cauliflower mixture.
Add the peas, then toss everything together until the peas are warmed through. Serve immediately or at room temperature.
by The Savvy Kitchen