Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute.

Move cauliflower mixture to one side of the skillet and pour beaten eggs into the other side. Cook and stir until eggs are scrambled, about 3 minutes. Mix together eggs and cauliflower mixture and cook until heated through, about 1 minute.