Cauliflower Egg Fried Rice

MAKE THE FRIED RICE: In the bowl of a food processor, pulse the cauliflower until the mixture resembles rice, 2 to 3 minutes. Set aside.
In a large skillet, heat the oil over medium heat. Add the scal-lions, garlic and ginger, and stir-fry until fragrant, about 1 minute.
Add the carrots, celery and red bell pepper, and stir-fry until the vegetables are tender, 9 to 11 minutes.
Add the cauliflower rice and stir-fry until it begins to turn gold-en, 3 to 5 minutes more. Stir in the frozen peas and toss well to combine.
Add the rice vinegar, soy sauce and Sriracha, and toss to combine. Set aside.
MAKE THE GARNISHES: In a medium skillet, heat the oil over medi-um-high heat. Crack the eggs directly into the pan and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Season each with salt and pepper.
To serve, divide the cauliflower rice among four plates and top each with a fried egg. Garnish each plate with 1 tablespoon cilantro, 1 tablespoon scallions and 1 teaspoon sesame seeds. Serve immediately.