Riced cauliflower has a similar taste and texture as traditional rice. You can find it in the produce or frozen-food aisle of most grocery stores. Or make your own at home by pulsing small batches of cauliflower florets in a food processor (only nine to ten pulses per batch).
- Heat large nonstick skillet over medium heat and add 1 teaspoon of the olive oil. Add shrimp to skillet and cook 2 to 3 minutes on each side. Transfer shrimp to a plate and set aside.
- Add 1 teaspoon of the olive oil to same skillet, add eggs, and scramble them. Transfer eggs to the plate with the shrimp.
- In same skillet, add the remaining 1 teaspoon olive oil. Add garlic and sauté about 30 seconds. Add peas and carrots. Once noticeably thawed, about 3 minutes, add cauliflower. Cook 7 to 10 minutes, until cauliflower is soft.
- Drizzle soy sauce and sesame oil over vegetable mixture. Add reserved shrimp and eggs to skillet and stir to combine. Cook 1 to 2 minutes, until heated through.
- Divide evenly among 4 plates and sprinkle each serving with nuts, scallions, and sesame seeds.