In a large sauté pan, on medium-high heat, add 1/2 T. of the sesame oil.
Add cauliflower, bell pepper, and carrots. Sauté for 3-5 minutes, only stirring occasionally, allow to sear the vegetables.
In a separate small sauté pan, heat pan to medium heat. Spray with non-stick spray, add eggs. Scramble eggs. Set aside.
Remove vegetables from pan, set aside. Add remaining oil, allow to warm.
Add prepared rice. Sauté for 4-5 minutes, stirring occasionally, allow rice to toast and slightly caramelize.
Then add cooked cauliflower mixture, eggs, pineapple, green peas and soy sauce.
Combine, allow to cook 4-5 minutes more until green peas and pineapple have warmed through.