Skip the take-out and hit up your freezer for this better-for-you fried rice!
If using a whole cauliflower, wash and cut the head into smaller sections and place in a food processor to rice. Pulse a few times to get a rice like consistency. Line a sheet pan with paper towels (or a clean towel) and spread out the riced cauliflower to soak up any liquid, let sit about 15 minutes.
Cook the frozen vegetables according to package directions, drain well, and set aside.
Heat the sesame oil in a very large sauté pan. Add the leeks and garlic and sauté until the leeks begin to lightly brown. Stir in the riced cauliflower (fresh or frozen) and continue to cook about 5 minutes, stirring often. Add the cooked veggie blend, season with salt and pepper and continue to cook few more minutes.
In a bowl, whisk the eggs. Move the rice and veggies to the outside edges of the pan, leaving a space in the middle to cook the eggs. Scramble the eggs and then stir into the rice. Add the soy sauce, combine the ingredients well and cook for another minute.