Working in batches, add a third of the cauliflower to a food processor and process until it resembles rice. Remove to a bowl and repeat with the remaining cauliflower. Set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes. Remove from the pan and set aside.
Add the remaining 2 tablespoons oil to the pan. Add the carrots and onions and cook until the onions are soft, 4 to 6 minutes. Add the garlic and ginger and saute just until fragrant, 30 seconds. Add the cauliflower and peas and saute until the peas have defrosted but the cauliflower is still crunchy, 4 to 5 minutes. Add the black bean chile sauce, curry powder, fish sauce and sugar; stir until fully incorporated. Return the scrambled eggs to the pan and cook for another minute. Sprinkle with the cilantro.
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