Instructions

• Slice the green onions and separate the green tops from the white bottoms; set the green tops aside for garnish.
• Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat until shimmering. Add the chopped shrimp in a single layer and cook, stirring once, until opaque and cooked through, about 2 minutes. Transfer the shrimp to a plate.
• Reduce heat to medium. Pour the whisked eggs into the same skillet and cook, stirring gently, until just set, about 1 minute. Transfer the cooked eggs to the plate with the shrimp.
• Add the remaining 1 teaspoon oil to the skillet. Add the white parts of the green onions, sliced garlic, and the sliced or grated ginger (if using). Cook, stirring, until fragrant, about 30–60 seconds.
• Add the frozen peas and carrots to the skillet and cook, stirring occasionally, until heated through and tender, about 3–5 minutes.
• Add the cauliflower rice to the skillet and cook, stirring occasionally, until the cauliflower is tender but not mushy, about 4–5 minutes.
• Return the cooked shrimp and eggs to the skillet. Pour in the coconut aminos, rice vinegar, honey, and toasted sesame oil. Stir everything together and cook just until heated through, about 1–2 minutes. Taste and season with salt and pepper as desired.
• Remove from heat. Serve immediately topped with the reserved green parts of the scallions and sesame seeds, with Sriracha on the side for drizzling.