Prep all ingredients: thaw and drain cauliflower rice. Season shrimp with salt and pepper. Mince garlic and ginger; chop bell pepper; slice scallions.

Heat a large skillet over medium-high and add sesame oil. Once shimmering, add shrimp in a single layer. Cook for 2-3 minutes until pink, then remove from skillet.

In the same skillet, add another tablespoon of sesame oil and the chopped bell pepper, garlic, and ginger. Sauté for about 2 minutes until tender.

Create a well in vegetables, crack in eggs, and scramble quickly for about 30 seconds until just set.

Add cauliflower rice to the skillet and stir-fry for 3-4 minutes until heated through.

Return shrimp to the skillet, add tamari or soy sauce, and sesame oil. Toss well to combine and warm through for 1-2 minutes.