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 them aside.

Pour in the remaining tablespoon of olive oil to the skillet. Add minced garlic and mixed vegetables, stir-frying them for about 3-4 minutes until they are tender yet vibrant.

Stir in the riced cauliflower. Cook for another 4-5 minutes, stirring frequently, until it's 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 everything together afterward.

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

Remove the dish from the heat and garnish with sliced green onions. Serve immediately for the best experience.