Shell the salted duck egg. Chop one half. Slice the other half.
Heat the cooking oil in a frying pan.
Add the chopped carrot, bell pepper, two tablespoons of scallions and the minced garlic. Sprinkle with a little salt and pepper. Over medium-low heat, saute for about a minute.
Turn up the heat to medium. Add the sliced mushrooms and chickpeas to the sauteed vegetables. Sprinkle with more salt and pepper. Cook, stirring often, for about two minutes.
Turn up the heat to medium-high. Throw in the chopped cauliflower. Sprinkle in more salt and pepper. Cook, stirring often, until the cauliflower is cooked but still a bit crunchy. Depending on how mature the cauliflower is, this can take anywhere from three to five minutes.
Add the chopped salted duck egg and toss. Taste and add more salt and pepper, if needed.
Ladle the mushrooms and salted egg cauliflower "fried rice" to a bowl. Garnish with the sliced salted egg and remaining scallions.