• Rinse and chop the green onions, white onion and garlic cloves. Measure out frozen peas, carrots and edamame. Set aside. Reserve some green onions for garnish. 
• Heat 1 Tbsp of sesame or avocado oil over medium-high heat in a large, non-stick skillet. Add riced cauliflower, green onions, peas, carrots and edamame and stir-fry until cauliflower starts to get tender, around 5-6 minutes. 
• Push veggies to the side of the pan; add minced garlic and chopped white onion. Let garlic & onion cook for a minute, season with black pepper, and then stir them in with the rest of the veggies. Continue to stir-fry another 30-60 seconds.
• Whisk 2 eggs in a small bowl with 1 tsp of sesame oil. Make a circle in the middle of the cauliflower-veggie mixture in your skillet, and pour the eggs inside. Let them cook for a minute, season with pepper, then scramble and stir to combine.
• Add coconut aminos (or soy sauce) and mix in until combined. Keep pan on the burner but turn heat off.

Cooking the Shrimp:

• In another large skillet, add 1/2 Tbsp of extra virgin olive oil over medium-high heat and then the thawed shrimp. Season with black pepper and garlic powder, and a small splash of coconut aminos. Sauté for a few minutes until heated through and slightly browned on both sides. Drain excess liquid if needed. 
• Serve cauliflower fried rice with 6-8 pieces of cooked shrimp (optional; serving size may vary depending on size of frozen shrimp you get.)
• Serve with additional coconut aminos, black pepper and/or sriracha as desired.