CAULIFLOWER RICE. Using a food processor* with a grater disk attachment, grate the cauliflower until it resembles "rice".

Transfer to a clean cloth or paper towel, wrap "rice" in it and squeeze as much water as possible from the "rice". This will prevent your dish from becoming soggy.

In a medium bowl, whisk together low sodium soy sauce and oyster sauce; set aside.

Once you have your sauce and cauliflower rice, it is time to cook.

In a large pan/ skillet heat 1 tbsp. of vegetable oil and 1 tbsp. of sesame oil.

Add slightly beaten eggs and fry about 2-3 minutes per side or until cooked through. Remove from the pan/skillet and allow to cool before dicing into small pieces; keep aside.

In the same pan/skillet cook garlic & chili flakes until fragrant, about 30 seconds. Stir in the broccoli florets and cook another 2 minutes. Add the mixed vegetables and cook 3-4 minutes, stirring every minute or so, until they are tender.

Stir in the diced eggs, cauliflower rice, and sauce; mix well to combine. Cover the pan/ skillet with a lid so the cauliflower rice steams and becomes more tender and cook 3-4 minutes.

Serve immediately, garnished with thinly sliced scallion stems and black sesame seeds.