Wash the broccoli head and separate the florets discarding the stalks.
Wash the carrots, peel the skin and slice them in round even slices.
Heat oil in a pan and fry the broken dry red chilies.
Add the broccoli florets and carrots to the pan and saute for about 2 to 3 minutes until the vegetables are lightly sauteed.
Add the cauliflower crumbles, saute the contents for another 2 to 3 minutes.
Add the ginger garlic paste and onion powder to the sauteed vegetables, stir fry the contents for another 2 minutes.
Add the rice to the pan, stir well to mix with the vegetables.
Add the lemon juice and enough salt to the contents, stir everything well and lightly stir fry the contents for 2 minutes in low heat.
Add the water to the pan and bring the mixture to a boil, keeping the heat high.
Once the mixture starts boiling, stir the contents well again and close the pan with the lid and cook in low heat for about 12 minutes.
After 12 minutes of cooking, open the lid and see if the rice is cooked and the water is all absorbed.
If the rice is not completely cooked and water is left(sometimes the cooking time can vary based on the kind of pans you are using and also the heat distribution of different kinds of stove) you can keep the pan closed with lid and cook for another 2 to 3 minutes or until the water is all absorbed.
Finally add the sauce to the cooked rice, stir the contents well and stir fry for another 2 more minutes.
In case the water is all absorbed and the rice is not yet completely cooked, don't add anymore water, but heat a good cast iron skillet and keep the closed pan inside the skillet and cook in medium to low heat for few minutes until the rice is cooked completely. You can use this method for any kind of rice recipe you are trying in pans, in case the rice is not completely cooked and the water is all absorbed. Just make sure you don't do this for a long time and check in between to avoid the rice burning at the bottom of the pan.
If you like, you can add eggs to the fried rice and use soy sauce in place of coconut aminos.