Korean Fried Rice

• .5 head of cauliflower, cut into small pieces
• 400 g firm tofu, cut into 1 cm cubes
• 2 cup frozen carrots, peas and corn
• 500 g cooked brown rice 
• 3 eggs
• .25 cup rice wine vinegar (or white wine vinegar)
• 2 tbsp Sriracha
• 2 tsp sesame oil
• 2 tbsp maple syrup
• .25 cup soy sauce