Cut the cauliflower head in half (or in quarters--whichever is easier for you to work with). Using the larger holes of a boxed cheese grater, grate the cauliflower into a large mixing bowl and set aside.
In a large sauté pan on medium-high heat, add 2 tablespoons of sesame oil. Add in onions and stir frequently until they begin to soften. Add in 1 cup frozen vegetables and heat until cooked through. Add in garlic and ginger and mix until fragrant.
Add in the grated cauliflower on high heat. Mix in shoyu (or soy sauce), hoisin, and Sriracha until evenly combined. Stir for about 1-2 minutes until the cauliflower is cooked through (but not mushy).
Make a hole in the middle of the pan and add in the eggs. Stir until eggs are evenly distributed and cooked all the way through. Remove from heat and serve!