Mise en Place

• Cut bell pepper into 1 inch pieces
• Grate 1 2-inch piece of ginger
• Measure out peas and edamame

Prepare the Cauliflower

• Cut cauliflower into florets, discard the tough inner core and leaves.
• Work in batches, transfer cauliflower to food processor or blender.
• Pulse until the cauliflower resembles rice, roughly 15 seconds. Do not over process into mush. (note – you can also substitute ready made, bagged fresh cauliflower rice)
• Cut red bell pepper into 1 inch pieces, thinly slice onions, and grate ginger.
• Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
• Add red bell pepper, green onions, and ginger. Cook and stir for 2 minutes.
• Add cauliflower rice, toss to combine and cook, covered, for 5 minutes. Stir halfway between once.

Prepare the Sauce

• Whisk together soy sauce, garlic chili paste, and honey in a small bowl to make a sauce.
• Beat the eggs in a separate bowl.
• Push the cauliflower to one side of the skillet. Heat remaining olive oil onto empty side.
• Add the eggs and scramble until cooked, roughly 2 minutes.
• Remove skillet from heat and fold in eggs, sauce, and thawed peas and edamame.

Serve