**Cook the shrimp**
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
**Sauté the vegetables**
In the same skillet, add the remaining sesame oil. Sauté the diced carrots and peas for 3–4 minutes, or until softened.
**Scramble the eggs**
Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked. Mix the eggs with the vegetables.
**Add the cauliflower rice**
Stir in the cauliflower rice and cook for 5–6 minutes, stirring frequently, until the rice is tender and heated through.
**Prepare the sauce**
In a small bowl, whisk together the soy sauce, sesame oil, ground ginger, and red pepper flakes.
**Combine everything**
Return the cooked shrimp to the skillet and pour the sauce over the mixture. Toss everything together until evenly coated and heated through.
**Garnish and serve**
Sprinkle with sliced green onions and serve immediately. Enjoy as a main dish or pair it with your favorite side.
