While making the cauliflower rice, pulse the cauliflower in a food processor until it looks like rice, spend 2-3 minutes then set aside.
Whisk together sesame oil, ginger, soy sauce, and white pepper in a small bowl; set aside.
In a medium skillet, heat 1 tablespoon vegetable oil over low heat. After adding eggs, cook them evenly about 2-3 minutes each side, flipping only once. Before dicing into pieces, let them cool; set aside.
Heat the other remaining tablespoon vegetable oil in a large skillet. After adding onion and garlic to the skillet, cook them until onions have become obvious, and stir occasionally about 3-4 minutes. Then stir in corn, carrots, broccoli, and peas and cook, stir continuously until vegetables are tender, about 3-4 minutes.
Stir the mixture of soy sauce, green onions, eggs, and cauliflower. Until heated through and the cauliflower is tender, cook them and stir constantly about 3-4 minutes.
If desired, garnish with sesame seeds and of course, serve immediately to enjoy the best taste of your cauliflower rice recipe.