Prepare the Cauliflower Rice:

• If using fresh cauliflower, cut it into florets and pulse in a food processor until it resembles rice-sized pieces. Alternatively, use pre-made cauliflower rice. This step ensures the cauliflower rice is the right consistency, preventing a mushy texture.

Cook the Shrimp:

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. This ensures the shrimp is cooked through but not overcooked, preventing a rubbery texture.   
   
• Remove the shrimp from the skillet and set aside. This prevents the shrimp from becoming rubbery, ensuring a tender bite.

Sauté the Vegetables:

• In the same skillet, add another tablespoon of oil. Add the diced onion, garlic, and frozen peas and carrots. Sauté for 3-4 minutes until softened. This step releases the flavors of the vegetables, creating a flavorful base.

Cook the Cauliflower Rice:

• Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and starting to brown. Be sure to cook it thoroughly to avoid a soggy texture. This ensures the cauliflower rice is cooked to the right consistency, preventing a soggy texture.

Scramble the Eggs:

• Push the cauliflower rice to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the rice. This step adds protein and binds the ingredients, creating a cohesive texture.

Add the Shrimp and Seasonings:

• Return the cooked shrimp to the skillet and stir in the soy sauce, sesame oil, and salt and pepper to taste. Stir everything together and cook for another 2 minutes until everything is heated through. This step ensures all flavors are combined, creating a harmonious blend.

Serve:

• Garnish with green onions if desired, and serve hot. This adds a fresh touch and visual appeal, enhancing the overall presentation.