Heat a large non-stick skillet over medium-high. Add 2-3 tablespoons of the oil and the eggs, stirring until they are scrambled and cooked through. Remove eggs to a plate and return skillet to the stove, adding more oil if necessary.
Add the mushrooms and sauté for 2-3 minutes. Add the Veggie Cauliflower “Fried Rice” Blend and cook, stirring, for 4-5 minutes more or until the vegetables are crisp-tender.
Add the minced garlic and stir for one minute more, until the garlic is fragrant. Remove the pan from the heat and stir in the sesame oil, soy sauce and scrambled eggs.