Heat the skillet over medium heat and add sesame oil.
Sauté garlic and ginger for 30 seconds until fragrant.
Add cauliflower rice and mixed vegetables. Cook for 5–6 minutes, stirring often, until veggies are tender and cauliflower starts to brown slightly.
Push mixture to one side of the skillet. Pour eggs into the empty space and scramble until cooked.
Stir scrambled eggs into the rice mixture. Add soy sauce and rice vinegar, mixing well to combine.
Season with salt and pepper to taste.
Serve hot, garnished with green onions and sesame seeds.
