Roughly chop the cauliflower and place in a food processor. Pulse until the cauliflower is chopped into rice size pieces. Set aside.

Heat the vegetable oil and sesame oil (if using) over medium-high heat in a wok or large skillet.

Add the onion, and cook for 2-3 minutes until softened.

Add the peas & carrot mixture and edamame. Cook and stir for 1 minute.

Add the cauliflower rice. Cook and stir for around 5-7 minutes or until the cauliflower is cooked and tender.

Add the soy sauce, tamari or liquid aminos and stir to incorporate. (Depending on your taste, you may want to add more or use less.)

Season with salt & pepper.

Serve in individual bowls topped with green onions.