Begin by removing the leaves and stem of the cauliflower, cutting it into florets. Pulse it in a food processor until it resembles rice grains, or use pre-riced cauliflower.

In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

Add the shrimp to the skillet and season with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque. Once done, remove the shrimp and set aside.

Pour in the remaining tablespoon of olive oil. Add minced garlic and mixed vegetables, stir-frying for about 3-4 minutes until tender.

Stir in the riced cauliflower. Cook for another 4-5 minutes until tender and heated through.

Push the cauliflower rice to one side of the skillet, then pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, mixing together afterwards.

Return the cooked shrimp to the skillet. Pour the soy sauce and optional sesame oil over the mixture and stir to combine. Cook for an additional 1-2 minutes.

Remove from heat and garnish with sliced green onions. Serve immediately.