Heat a nonstick skillet over medium-high heat. Drizzle in the olive oil. Next, add in the whisked eggs and fry until a soft scramble. When ready, place the scrambled eggs on a plate and set aside.
Next, in the same pan over medium-high heat, add another tbsp or so of olive oil. Then, add the onion, ginger, garlic, sesame oil, salt, and pepper. Fry until the onions have softened and the edges have browned. Then add the soy sauce to deglaze the pan. Mix and stir.
When ready, add the peas, carrots, and cauliflower. Now that the pan is crowded. Stir-fry all of the vegetables on high heat. This will prevent a wet and steamed consistency. Cook for 4-5 minutes, frying and mixing back and forth with your handy spatula. Do not abandon your pan. Keep stir-frying.
Finally, add in the scrambled egg, and freshly chopped cilantro. Stir-fry to combine. Taste to just the seasonings, adding additional salt if needed.
Squeeze lime all over the pan (optional).
Enjoy while it's hot.
Olive oil: you will use 1 tbsp of the olive oil to fry the egg and the other tbsp to build the cauliflower fried rice. Do you like spicy food? Add in sliced jalapenos.