Step 1

The easiest way to get the chicken and steak sliced into thin strips is to roll the thin piece of meat, then slice it.

Step 2

Season the shrimp, chicken and steak with salt.

Step 3

Heat a large nonstick wok or deep skillet over medium-high heat. When hot spritz with oil and add the steak, cook about 2 to 3 minutes turning halfway then set aside on a plate.

Step 4

Add the chicken, cook 2 to 3 minutes, stirring and set aside with the beef.

Step 5

Add the shrimp and cook 2 to 3 minutes, stirring. Set aside with the other meat.

Step 6

Heat 1 teaspoon of the oil in a large nonstick wok or deep skillet over medium- high.

Step 7

Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the cauliflower and cook, stirring occasionally, until heated, 3 to 4 minutes. Push to one side.

Step 8

Add the remaining 1/2 tablespoon oil and swirl around the skillet to evenly transfer, add the cooked rice in an even layer.

Step 9

Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy.

Step 10

Continue to cook, stirring occasionally, 1 to 2 minutes, or until combined.

Step 11

With a spoon or spatula, push the rice to one side of the wok or skillet. Crack the eggs onto the other side.

Step 12

Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice and egg to thoroughly combine.

Step 13

Return the reserved shrimp, steak and chicken and scallion greens to the skillet and toss until warmed.

Step 14

Stir in the soy sauce, rice vinegar and sesame oil.

Step 15

Serve immediately. Serve with sriracha sauce, if desired.