Break cauliflower into small pieces and place in processor.

Pulse until desired "rice" consistency.

Heat a skillet over medium-high heat and add ghee.

Place pulsed "rice" into pan and flatten out over entire surface. Allow to cook through for 10 minutes (cauliflower should brown/get crispy).

Stir rice and add onion, garlic, peas and carrots, and season with salt and pepper.

Continue to cook and stir over medium-high heat for 5 minutes.

Push "rice" to one side of pan, grease the empty half and crack two eggs into pan.

Combine eggs and "rice" until eggs are cooked through.

Add soy sauce and sesame oil and combine well.

Turn off heat and garnish with sesame seeds. Serve warm and enjoy!