Instructions

1. Place 2 large eggs in a small bowl, season with a pinch of kosher salt, and whisk with a fork until broken up with no streaks of egg white.
2. Thinly slice the dark green parts from 2 large or 4 medium scallions (about 1/4 cup).
3. Prepare the following, adding each to the same medium bowl as you complete it: Thinly slice the white and light green parts of the scallions (about 3 tablespoons). Dice 4 1/2 ounces cooked ham if needed (about 1 cup). Finely chop 2 garlic cloves. Peel and finely chop 1 (1/2-inch) piece ginger until you have 1 teaspoon.
4. Measure out 16 ounces cauliflower rice. Measure out 1/2 cup frozen peas, 2 tablespoons tamari or soy sauce, and 1 teaspoon toasted sesame oil.
5. Heat 1 tablespoon of the vegetable oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Add the ham mixture and stir-fry until fragrant and the scallion whites are tender, about 1 minute.
6. Add 1 tablespoon of the vegetable oil and let heat for a few seconds. Add the cauliflower rice (break up the frozen rice if needed into smaller clumps before opening the package) and stir-fry until the rice is heated through and tender, 3 to 4 minutes. Add the peas and tamari or soy sauce and stir-fry for 1 minute.
7. Push the cauliflower mixture to one half of the pan. Drizzle the open space with the remaining 1 teaspoon vegetable oil, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, about 1 minute.
8. Remove the pan from the heat. Drizzle with the toasted sesame oil, sprinkle with the scallion greens, and toss to combine, incorporating the eggs into the rice mixture. Taste and season with kosher salt and pepper as needed.