Kitty's Cauliflower Fried "Rice"

1 tablespoon sesame seed oil
4 cloves garlic, minced
1/2 c. chopped onion
1/2 head cauliflower, grated (by hand on or in a food processor)
1/2 c. corn (Kitty uses the baby corn cobs, chopped, but I use frozen corn kernels, thawed & drained)
1/2 c. petite green peas (frozen, thawed & drained)
1/2 c. shredded carrots (pre-shredded is fine)
1/2 c. broccoli florets
4 scallions, chopped
3 tablespoons soy sauce
2 large eggs, beaten, or 1/2 c. Egg Beaters
1/2 lb chicken or shrimp, cooked and cut in bite-size pieces (salad shrimp works well and doesn't have to be cut up; you can also use firm tofucubes or cooked, shelled edamame)

Heat the sesame oil in a large non-stick skillet over medium-high heat. Add the garlic and onion, stir 1 minute, then add the cauliflower, corn, pease, carrots and broccoli. Stir fry the mixture for 3-4 minutes or until the broccoli is tender but still bright green. Add the chicken, shrimp, tofu or edamame, scallions, and soy sauce, and stir to combine all ingredients. Move the mixture to one side of the skillet. Add the eggs to the open side of the skillet. Cook and stir the eggs until just set, then mix them in with the rest of the ingredients. Serve hot.

3-4 servings