Cut the cauliflower into chunks, wash and pat dry them so there's no water left in the florets. Pulse the cauliflower florets in a food processor until coarse in texture, like rice. You can do this in batches if you have a smaller food processor or blender.
Heat a little vegetable oil in a wok or large skillet over medium-high heat, saute the diced onions, garlic and ginger for few minutes, add in the chicken and cook for 4-5 minutes.
Then add your frozen vegetables and season with salt, pepper, chili flakes and soy sauce. Cook the vegetables for 3-4 minutes, stirring often.
Next, add in the cauliflower rice, stir well and cook for 3-4 minutes or until cauliflower has softened.
Push the cauliflower rice to the side of the pan, add 2 beaten eggs into the empty space in the pan and scramble. When eggs are cooked through, stir the eggs into the rice.
Finally, add some freshly chopped coriander and remove from the heat.