Rice the cauliflower: Remove leaves and core, cut into florets, and pulse in a food processor until rice-sized. Work in batches to avoid mush. If you’re using store-bought cauliflower rice, skip this step.

Mix the sauce: In a small bowl, whisk tamari, rice vinegar, sesame oil, and maple syrup or honey. Taste and adjust saltiness or sweetness. Set aside.

Prep your add-ins: Chop vegetables evenly so they cook at the same rate. If using a protein, have it cooked and ready to toss in.

Cook the aromatics: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add garlic, ginger, and the white parts of the scallions. Stir for 30–45 seconds until fragrant.

Stir-fry the veggies: Add bell pepper and carrot. Cook 2–3 minutes, stirring often. Add snap peas and cook 1–2 more minutes until crisp-tender.

Add the cauliflower rice: Push the veggies to the sides, add the remaining oil in the center, then add the cauliflower rice. Spread it out and let it sit for 1 minute to steam off moisture, then stir and cook 3–5 minutes until tender but not soggy.

Scramble the eggs (optional): Push everything to the sides again. Crack the eggs into the center, scramble until just set, then fold into the stir fry.

Add protein and sauce: Stir in your cooked protein. Pour in the sauce and sprinkle in red pepper flakes if using. Toss everything for 1–2 minutes until evenly coated and heated through.

Finish and taste: Add the green parts of the scallions. Taste and adjust with a splash more tamari, a squeeze of lime, or a pinch of salt and pepper.

Serve: Sprinkle with sesame seeds and serve hot. This is great on its own or topped with extra chili crisp or sriracha.