Working in batches if needed, cook the raw shrimp and pork tenderloin in a large skillet or wok with about half the olive oil until each is cooked through, removing each as it finishes. Have the cooked chicken ready to add near the end without further cooking.
Add the frozen cauliflower rice and peas-and-carrots to the skillet.
Cook uncovered over medium-high to high heat for 6-8 minutes, stirring periodically, until the vegetables are hot and much of the cauliflower's excess moisture has evaporated.
Add the garlic, ginger, and crushed red pepper. Cook for 30-60 seconds, stirring constantly, until fragrant.
Push the cauliflower mixture to one side of the skillet. Add the remaining olive oil to the empty side and crack in the eggs. Scramble, chopping them into small pieces with the spatula, then mix through.
Return the chicken, shrimp, and pork tenderloin to the skillet.
Add the soy sauce and rice vinegar. Toss everything together over high heat for 1-2 minutes.
Adjust seasoning with black pepper and serve.
Nutrition
Partial. 0 of 13 ingredients have a resolved food record, so these numbers are a floor, not a total.