Prepare the cauliflower rice by pulsing cauliflower florets in a food processor until they resemble rice-sized pieces.

Season the shrimp with salt and pepper. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.

Add remaining oil to the same pan. Add minced garlic and ginger, stirring constantly for 30 seconds until fragrant.

Add diced onion and bell pepper to the pan. Stir-fry for 2-3 minutes until vegetables begin to soften but still retain some crispness.

Push vegetables to one side of the pan and pour beaten eggs into the empty space. Scramble the eggs, then mix them with the vegetables.

Add the cauliflower rice to the pan and stir-fry for 4-5 minutes, stirring frequently to prevent sticking and ensure even cooking.

Add thawed peas and carrots, mixing everything together and cooking for another 2 minutes.

Return the cooked shrimp to the pan and add soy sauce, sesame oil, rice vinegar, and sriracha if using. Toss everything together for 1-2 minutes.

Remove from heat and stir in sliced green onions and fresh cilantro. Taste and adjust seasoning with salt, pepper, or additional soy sauce as needed.

Serve immediately, garnished with sesame seeds and extra green onions if desired.