Pulse cauliflower in a food processor until it’s a rice-like consistency. (Don’t have a food processor? Most grocery stores now sell fresh and/or frozen cauliflower rice).
In a large skillet, spray pan with nonstick spray. Add the eggs and stir until cooked. Set aside.
In the same skillet, add oil, onion, garlic, mixed vegetables, and shrimp. Cook until veggies and shrimp are fully cooked.
Add cauliflower rice, soy sauce, black pepper, ginger and eggs. Mix well.
Serve with crushed red pepper or sriracha for a spicy kick.
Notes
Don't overcook the riced cauliflower. It only take about 3 minutes to cook the cauliflower rice. If cooked too long, it can become mushy and soggy.Thaw your shrimp if they are frozen. You can do this by placing them in a colander and running cold water over them for a few minutes. Or, you can place them in a bowl and cover with cold water for about 30 minutes.Don't thaw frozen cauliflower rice. If making the dish with frozen riced cauliflower, it can be used right from the freezer. It may just take a little longer to cook.