Season the shrimp with salt and pepper and set aside.
Heat a large skillet over medium-high heat and heat 1 tbsp of oil until shimmering.
Dump the shrimp into the skillet and cook 30 second- 1 minute on one side, flip and cook 30 seconds-1 minute on the other side. Make sure to cook the shrimp through– it should be pink when finished. Once cooked, set shrimp aside on a small bowl/plate.
Reduce heat to medium and add the eggs to the pan. Continuously stir the eggs to scramble them into small pieces. Remove the eggs from the heat when they’re almost completely cooked and put in the bowl/plate with the cooked shrimp
Add remaining 1 tbsp of oil to the skillet and heat the minced garlic for 30 seconds. Stir in the carrots and cook for 2 minutes. Then mix in the broccoli and cook for 1-2 minutes. Add in the cauliflower rice and stir to evenly mix. Let the cauliflower sit, cooking for 2 minutes to let it “fry”.
Stir the rice mixture, cover and let cook for 5-7 minutes. Add in the soy sauce and sesame oil and stir to evenly combine.
Mix in the shrimp and eggs and warm for a few additional minutes. Top with green onions and enjoy!