Heat 1 teaspoon oil in a large non-stick skillet over medium-high. Once hot, add shrimp and saute until cooked through, about 2 minutes. Remove from pan and set aside. Add eggs and cook until just set. Remove from pan, and set aside. Wipe pan clean if needed. 

Add remaining oil and, add the whites from the green onions, garlic and ginger. Cook until fragrant, about 1 minute. Add in slightly thawed frozen veggies and cook until tender, about 5 minutes. 

If pan is dry add a bit more oil, and then add cauliflower rice. Cook until the cauliflower is cooked through and soft, but not mushy, about 5 minutes. Add back in shrimp, scrambled eggs along with the coconut aminos, rice vinegar, honey and sesame oil and stir it all together. Taste and add in salt and pepper as desired. 

Serve immediately with the reserved green parts of the scallions and any additional desired garnishes such as sriricha or sesame seeds.