Use a food processor to pulverize the cauliflower into rice sized pieces. Pulse the blade and work in small batches to avoid making a paste. Empty the food processor bowl after each ¼ of the cauliflower to avoid over crowding the bowl.
Heat a large sauté pan to medium heat and scramble the eggs, about 5 minutes. Once cooked remove the egg to a small dish and set aside. Gently scrape pan surface to remove any large bits of egg residue.
Add 1 teaspoon of oil to the pan and increase the heat to medium high. Sauté the vegetables for 4 - 5 minutes. They should be heated through and a little toasty, not mushy. Remove from pan and set aside.
Drizzle the remaining two teaspoons of oil into the pan and let it come to temperature then add the cauliflower.
Toss and flip the cauliflower so that some of the moisture cooks out of it and all the bits get to make contact with the pan surface and get toasty - around 5 minutes.
Once the cauliflower has heated through add the meat and vegetables back into the pan with the cauliflower and toss to combine.
Add the grated ginger, soy sauce, fish sauce, and hot sauce and toss to combine. Reduce the heat as needed to keep the sauces from burning. Cook another two minutes then mix in the eggs and serve.