Microwave the frozen cauliflower rice for about 6-8 minutes until fully heated. Squeeze out excess moisture using a clean kitchen towel.

In a skillet, heat oil and add the frozen peas and carrots. Cook for 4-5 minutes, then drain excess liquid.

Add diced yellow onion and chopped green onions to the skillet, sauté for 2-3 minutes.

Push the vegetable mixture to one side and scramble the egg on the other side for 2-3 minutes, then mix with the vegetables.

Return skillet to heat, add cauliflower rice, sauté for 3-4 minutes until slightly golden.

Drizzle soy sauce and oyster sauce over the rice, stir for a minute till well combined.

Reduce heat, fold in scrambled egg and vegetable mixture, season with salt and pepper, cook for another 2 minutes.