In a large skillet, add the water and cauliflower, and cover. Bring the water to a boil over high heat, then reduce heat to medium high to simmer for about 3-5 minutes, or until cauliflower rice is steamed to your liking. Drain excess water by dumping cauliflower in a colander. Set aside. (If using rice or quinoa, cook according to package directions).
Heat the same skillet over medium high heat and spray with cooking spray. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. (Scramble and cook the eggs in the pan and set aside at this point if using).
Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 2-3 minutes.Stir in carrots and peas. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower rice and soy sauce. Cook, stirring constantly, until heated through, about 2 minutes. Divide rice mixture into Tupperware or individual containers of choice. Top each with 4 oz shrimp. Store in the fridge for up to 5 days, or freezer for up to 3 months.