Chop the whole head of cauliflower into smaller, manageable florets.

Place the florets into the bowl of a food processor.

Pulse the machine in short, quick bursts until the cauliflower breaks down and resembles the size and texture of rice grains. (Do not over-process or it will become mushy).

Heat the 2 tablespoons of sesame oil in a large skillet or cast-iron wok over medium-high heat.

Add the riced cauliflower, diced white onion, and diced carrots to the hot oil.

Cook, stirring and tossing frequently, until the vegetables are soft and tender, about 5 to 10 minutes.

Stir the 2 tablespoons of soy sauce evenly into the mixture.

Add the fresh shelled peas to the pan.

Continue to cook until the peas are just tender and bright green, about 3 to 5 minutes more.

Push the cauliflower and vegetable mixture to the outer edges of the skillet, creating a small clearing in the center.

Pour the beaten eggs directly into the center clearing.

Allow the eggs to set for a moment, then use a wooden spatula to gently scramble them, breaking them into soft, fluffy ribbons.

Toss the scrambled eggs thoroughly into the rest of the cauliflower rice mixture to combine.

Season the entire dish with the kosher salt and coarse black pepper.

Remove the skillet from the heat and sprinkle the thinly sliced green onions over the top.

To serve, pack the hot cauliflower rice tightly into a small ceramic cup or ramekin.

Turn the ramekin upside down directly onto an elegant serving plate and let it sit for a few seconds.

Gently lift and shake the cup loose to reveal a perfectly molded, professional dome of rice.

Serve immediately as a sophisticated side dish, or top with grilled shrimp or chicken for a complete restorative meal.