First, "rice" the cauliflower using the "S" blade of a food processor or a hand grater. Set aside.

Add the peas to a small saucepan with the water. Cook for 5 minutes to crisp-tender. Drain and set aside.

Heat half of the oil in a large saute pan or wok. Add the shrimp and cook 2-3 minutes, or until shrimp turn pink and tails curl. Tranfer to a plate.

Heat remaining oil in pan and add the carrots, zucchini, green onions, garlic and ginger. Saute 4-5 minutes. Add the riced cauliflower and cook 4 minutes.

Stir the cooked shrimp into the cauliflower mixture with the aminos. Cook, stirring, 3-5 minutes.

Move the shrimp-cauliflower mixture to one side of the pan. Add the eggs to the other side and scramble, cooking 3-5 minutes.

Stir the eggs into the rice mixture, breaking up chunks.

Serve.