If using fresh cauliflower, pulse florets in a food processor until they resemble rice. If using frozen, thaw and drain excess moisture.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent.

Add minced garlic and cook for an additional 30 seconds until fragrant.

Stir in the shrimp and cook until they turn pink, about 3-4 minutes. Remove shrimp from the skillet and set aside.

In the same skillet, add the mixed vegetables and cook for 2-3 minutes until tender.

Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the vegetables.

Add the cauliflower rice to the skillet and stir to combine. Pour in the soy sauce and sesame oil, mixing well. Cook for another 3-4 minutes, stirring occasionally.

Return the cooked shrimp to the skillet, season with salt and pepper, and stir to combine. Cook for an additional 1-2 minutes to heat through.

Remove from heat and garnish with sliced green onions before serving.