Place the frozen shrimp in a strainer under cold water while you mix the marinade ingredients.

In a tupperware container or resealable bag, mix the honey, Sriracha, sesame oil, garlic pepper, and 2 Tbsp soy sauce together.

Once you have the marinade mixed, use a knife to remove the tails from the shrimp and place the shrimp in the container. Seal and place in the refrigerator. 

Microwave the cauliflower rice and stir-fry veggies for 6-7 minutes. (I microwaved the entire bag of veggies and weighed after. If you're not going to use the remaining veggies, you may want to separate before microwaving.)

Add the thawed cauliflower rice and veggies to a bowl and stir 2 Tbsp soy sauce in. Cover and refrigerate.

Heat a large skillet over high heat with nonstick cooking spray. When the pan is hot, add the cauliflower rice and veggies.

Leave the rice alone for a few minutes before stirring. While you wait, beat two eggs together in a small bowl. Once the rice begins to crisp and char, stir often. (This should take 4-6 minutes depending on how hot your stove gets.) 

Once the rice is as fried as you like, create a pocket in the center to fry the eggs. Add a bit of cooking spray before pouring the eggs in. Try to keep the eggs away from the rice as they cook. You want the eggs to be cooked before mixing with the rice.

After the eggs have cooked and you've stirred everything together, create another pocket. Add the shrimp and cook for 30-60 seconds before stirring everything together. (You don't want to "cook" the shrimp, only reheat.) Reduce the heat and stir everything together until the marinade from the shrimp is fully absorbed and no moisture remains. 

Plate and enjoy!