Pulverize your cooked cauliflower in a food processor until you reach a rice consistency. Note: I used a whole roasted cauliflower to make my rice.
Add your onions and garlic to a large skillet prepared with cooking spray. Beat your egg in a small dish and add it to the skillet as well. Stir often, scrambling the egg and chopping into small bits with a large spoon. Cook until egg is scrambled and prepared, 2-3 minutes.
Add the ginger to the skillet, and saute for another 1-2 minutes. Add salt and pepper to season the vegetables.
Add 1 cup of cauliflower “rice.” Cooking time will vary with this step depending upon if your rice was chilled like mine. 1-2 minutes should warm it up, no problem!
Serve and enjoy!