Dice the onion and pour 2 tablespoons of the algae oil into a wok or skillet. Once the oil is hot, add the onions. Cook for several minutes. Reduce the heat to low. Add the salt and sugar and cook for about 10 minutes, until the onions caramelize.
Meanwhile, in a small pan, warm the remaining 1/2 tablespoon of oil and scramble the two eggs. Set the scrambled eggs aside.
Add the cauliflower, shrimp, peas and carrots to the caramelized onions and cook over medium-high heat for 2 minutes. Add the sesame oil and soy sauce. Cook for one additional minute. Don’t overcook or the cauliflower will turn mushy. Remove from the heat. Stir in scrambled eggs and green onion. Serve.