Chop vegetables: Carrots, onion, garlic, mushrooms, green onions.
Cut or break the cauliflower into chunks, and place it in your food processer or blender. Pulse for a few seconds until it is about the consistency of rice.
Heat the sesame oil in a large non-stick skillet over medium heat.
Add the diced onion and sauté until transparent.
Add the carrots, mushrooms, peas, and garlic, and cook until the carrots are almost tender.
Push the vegetables to one half of the skillet, turn heat to medium-low, and scramble the eggs on the other half.
Turn heat to medium-high. Stir the eggs and vegetables together.
Add the riced cauliflower, ham, soy sauce, broth, and green onions and heat through.
