Rinse the cauliflower and dry well (drying well is important for the overall texture of the cauliflower rice and preventing it from becoming mushy). Roughly chop the cauliflower into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is fine like couscous - don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Spray a large skillet with nonstick cooking spray. Add egg and egg whites, whisk to combine. Set to medium heat and scramble until eggs are done. Set eggs aside in a separate bowl.

Add the sesame oil and sauté onions, green onion whites, peas and carrots with salt and garlic powder for about 4 to 5 minutes, or until soft.

Raise the heat to medium-high and add the cauliflower rice to the pan along with the 1/4 cup of soy sauce. Mix and cook 5-6 minutes, stirring frequently, until the cauliflower rice is tender. Turn off heat, add the eggs in, then mix the remaining 2 Tbsp soy sauce and green onion greens.