Preheat the grill to medium-high heat.
While the grill is heating, prepare your fried cauliflower rice ingredients.
Grill the Asian flank steak for 4-5 minutes.
While the steak is cooking, heat the oil in a sauté pan or wok over medium heat. Add the whites of the scallions, garlic, and ginger. Cook, stirring often, until soft, about 2-3 minutes.
Add the cauliflower rice, soy sauce, and sugar. Cook for 3-4 minutes, stirring occasionally.
Flip the flank steak over on the grill and cook another 4-5 minutes or until the internal temperature tested with a meat thermometer reaches your desire level of doneness (see my guide in the notes below).
Add the peas and carrots to the cauliflower rice and continue cooking until the "rice" is crisp-tender and vegetables are cooked.
Remove the flank steak from the grill and allow to rest while you finish the fried "rice".
Add the rice vinegar to the pan and raise the heat to medium-high. Move the "rice" to the side of the pan, spray the pan with olive oil or avocado spray and quickly scramble the eggs.
Toss all of the cauliflower fried rice ingredients together, season with salt and pepper, and serve with the sliced flank steak. Garnish with green scallions and chopped cashews or peanuts, if desired.