First, line a medium sized bowl with a tea towel or cheese cloth. Set aside. 

Chop the cauliflower up into small pieces and place them in a high powered food processor. Be careful not to overfill the food processor. You may need to make the cauliflower in two batches. 

Pulse the cauliflower in the food processor on high until cauliflower turns into small rice sized pieces. Pour the cauliflower rice into the bowl lined with a towel. Repeat this step until all cauliflower pieces have been turned into rice. 

Add a pinch of salt to the cauliflower rice and stir. Let the cauliflower rice sit for at least 15 minutes. 

Finally, twist the top of the tea towel to strain the excess water from the cauliflower rice. 

Begin by heating a large skillet pan over medium/high heat. Add olive oil. 

When olive oil is fragrant add the cauliflower rice to the pan and spread it out all over the skillet. Let the cauliflower sauté for 2-3 minutes without moving it around, it must start to brown. 

Then, use a spatula to move the cauliflower rice around and brown the rest of the cauliflower rice for another 2 minutes. 

Add the corn, edamame, red pepper, and 2 green onions (you’ll use the rest later) to the pan and sauté for another 2-3 minutes. 

While the vegetables are cooking, mix the soy sauce, rice vinegar, and fish sauce together into a bowl. Set aside. 

Create a pocket in the middle of your pan by moving the rice to the edges. Crack two eggs into the well and then scramble with a fork. Cook egg for about a minute and then mix with the rest of the veggies.

Finally. add in soy sauce mixture to the pan. Mix all of the ingredients together and cook everything for 4-5 minutes and serve!

Top with the remaining green onions and chopped cashews.