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Riced cauliflower in a hot wok with shrimp tricks your brain into thinking it's real fried rice. Same flavor experience, dramatically fewer calories.
Heat a large nonstick wok or skillet over medium-high heat and add sesame oil. Once hot, add minced garlic and stir for 15 seconds until aromatic.
Increase heat to high and add shrimp in a single layer. Stir-fry for 2–3 minutes until pink on both sides, then transfer shrimp to a plate.
Add frozen peas and carrots to the pan. Stir constantly for 2 minutes until just heated through, then add riced cauliflower and toss to combine.
Push vegetables to one side. Crack eggs onto the empty side and scramble over medium heat until just set, then fold into the vegetables.
Return shrimp to the pan. Drizzle in soy sauce and season with black pepper. Stir-fry everything over high heat for 2–3 minutes, allowing excess moisture to evaporate for a rice-like texture.
Turn off heat. Sprinkle with sliced green onion and toss one final time before serving hot.
