If you are using frozen riced cauliflower and/or peas and carrots, take them out of the freezer before you start the recipe.
In a large skillet, heat 1 tsp of the canola oil, add the eggs, scramble and cut into small pieces with spatula. Remove the eggs to a dish and set aside.
Add the remaining 2 tsp of canola oil to the skillet. Add the ginger and garlic and allow to cook for 1-2 minutes. Add the riced cauliflower and the peas and carrots and fry until the vegetables are tender, 5-6 minutes.
While the veggies are cooking, whisk together the soy sauce and sesame oil. When the vegetables are tender, stir the sauce into the skillet and cook for 1-2 minutes more. Mix the cooked eggs back into the mixture.