Place the cauliflower florets in a food processor, and process until only very fine pieces remain (they will resemble rice). Measure out 1 cup of the cauliflower rice, and reserve the rest for another use.

In a large skillet, heat the olive oil and garlic over medium-high heat. Add the onion and carrots. Cook for 5 to 8 minutes, stirring occasionally, until the carrots are soft and the onion begins to caramelize.

Add the peas to the skillet and stir to combine. Cook for another 2 to minutes.

Add the cauliflower rice, and stir to combine. Cook for another 2 to 3 minutes.

Add the brown rice and soy sauce, and stir to mix. Create an open well in the center of the skillet by pushing the vegetable to the side.

Pour the eggs into the well and reduce the heat to medium. Cook the eggs for about 5 minutes, stirring occasionally, until set.

Break apart the eggs, and mix everything well to combine. Serve immediately.