Cut the broccoli and cauliflower crowns into chunks. (You can also use the stem of the broccoli in this recipe.) Place the chunks in the bowl of a food processor, and pulse on high until the veggies look like "rice" or crumbles. Depending on the size of your food processor bowl, you may need to work in batches. I usually have to work in batches of 2-3, pouring the "riced" or crumbled veggie into a separate bowl before adding more chunks.
Add the oil to a large skillet. Place the skillet over medium-high heat on the stove-top. Once the oil is hot, add the riced/crumbled cauliflower and broccoli. Stir the veggies to keep them from sticking to the skillet. While the veggies cook, shred the carrots in the food processor (if using whole carrots versus pre-shredded carrots.) Add the carrots to the skillet.
Sauté the veggies for about 8-10 minutes, stirring every couple of minutes to prevent the veggies from sticking to the skillet. If you need to, you can add a bit more oil or reduce the heat.
Add the sliced minced garlic, ginger, and green onions. Sauté for another 3-4 minutes, until fragrant, stirring as the spices cook to incorporate them throughout the veggie mixture. Stir in the cooked rice.
Add the tamari sauce, stirring until absorbed by all the veggies and rice. Finally, stir in the pea shoots (or greens of choice).
*If you don't have fresh ginger, I would try 1/2 teaspoon ground ginger. **For the rice, follow the directions on the package. I like to use white basmati rice. I use 1 cup of rinsed rice (rinse the rice in a sieve under fresh water for a couple of minutes). Add 2 cups of water, the rinsed rice, and 1 teaspoon oil or butter with 2-3 pinches of salt to a saucepan. Bring the rice to a boil, covered, and then reduce to a low simmer and cook until the water is absorbed for 15-20 minutes. Day-old rice works very well in this recipe, as well as freshly-cooked rice. You could probably use cooked quinoa as well. I love to make Instant Pot rice over the weekend and use the leftover rice (basmati or jasmine rice are ideal for this recipe) for Teriyaki chicken recipe, quick fried rice, Tex-Mex stuffed pepper recipe, or this cauliflower and broccoli fried rice, etc. throughout the week to cut meal prep time in half.The tamari sauce should provide enough saltines to the dish so you won't need extra salt. If you taste the rice and feel like you need salt, add it at the end. If you're grain-free or don't want to use rice, you could skip this ingredient. I would also cut down on the amount of spice used (garlic and ginger) and tamari sauce.