Coarsely chop cauliflower into large pieces. Put one-third in food processor and pulse just until cauliflower has the texture of rice. Remove from processor and repeat two more times until all cauliflower is “riced. Be careful not to over-process.
Whisk eggs in a small bowl. Heat a large skillet or wok over medium heat with1 tablespoons sesame seed oil Add the eggs and cook, stirring occasionally until done. Remove egg from skillet.
Add 1 tablespoon sesame oil to pan, saute onions, until they start to become translucent, add red bell pepper and garlic and cook another 3 – 4 minutes, stirring.
Add cauliflower and peas to skillet, mix until combined. Mix in soy sauce. Cover and cook over high heat 5 more minutes, stirring frequently, until cauliflower is slightly crispy on the outside but tender on the inside.
Add the egg. Remove skillet from heat and mix in scallions and parsley