Cauliflower Fried "Rice"

1 Whisk together all ingredients for sauce. Run frozen vegetables in a strainer under hot water just to get them slightly defrosted.
2 Heat a wok or skillet over medium-high heat. Add oil. When oil begins to shimmer, add onion and saute until tender, about 2 minutes. Add garlic and vegetables and saute until vegetables begin to brown in spots, about 2 minutes more.
3 Add the sauce and cauliflower rice and saute to coat everything in sauce.
4 Move vegetables and cauliflower rice to the sides of the pan, forming an open space in the center of the wok. Add eggs to the center of the wok and stir to scramble the eggs, about 3 minutes. (While you scramble the eggs, the cauliflower rice and vegetables around the sides of the pan should continue to cook, browning on the bottom of the pan which will help them to get those golden brown spots.)
5 Gently fold all of the ingredients together. Taste and add a bit more soy sauce / aminos / tamari, if needed.
6 Squeeze two wedges of lime over the dish. Serve with extra lime wedges and Sriracha. Enjoy!