In a large sauté pan, coated with a little cooking spray, sauté the onion, carrots, celery, and broccoli, over medium high heat, until they all begin to soften. Sprinkle them with a little salt and pepper.

Do not overcook the vegetables. You want them to retain a little crunch. Transfer the cooked vegetables to a large bowl and set aside.

In a small bowl beat the egg and white together.

Spray your same vegetable cooking pan with another layer of cooking spray.

Over medium high heat scramble the egg. Remove the cooked egg from the pan. Place in a small bowl and set aside.

Add the ham to the hot pan, brown a little, and set aside with the eggs.

While the vegetables are cooking process the cauliflower. Working in batches, in a food processor, chop the cauliflower into pieces a little larger than actual rice. (note: if you make the pieces too small they will get mushy in the cooking process)

I used the pulse button on my food processor. I performed roughly ten one second pulses for each batch of cauliflower. For one head of cauliflower head I processed about four batches. (note: I only filled my 10 cup processor bowl ~3/4 of the way.)

In a small mixing bowl combine the lime juice, soy sauce, fish sauce, hot chili garlic sauce, fresh garlic, and hoisin. Mix well and set aside.

After the vegetables are out of the pan coat the pan once more with a little cooking spray.

Add the riced cauliflower to the pan and sauté, over medium high heat, until the cauliflower begins to soften (2 to 3 minutes).

While the cauliflower is cooking drizzle it with half of the liquid mixture.

Add the other vegetables, drizzle with the rest of the sauce mixture, and cook for 2 to 3 more minutes.

Stir in the cooked eggs, ham, and green onions. Spoon into serving dishes and EAT!!!

Makes 4 entrée sized servings or 8 side servings.