Halve the cauliflower, cut into florets, and discard the stem.
Transfer half the florets into a food processor fitted with the blade attachment.
pulse until the size of rice. Reserve pulsed cauliflower in a bowl and repeat with remaining florets.
Place a large, non-stick skillet or wok over medium-high heat with 1 tablespoon canola oil.
Add the onion and carrot and cook until slightly softened, about 5 minutes. Add the garlic and ginger and cook until aromatic, about 1 minute. Add the shrimp and cook until just done, about 2 minutes per side. Transfer the vegetables and shrimp to a plate.
Add the remaining 1 tablespoon canola oil to the pan. Add the cauliflower and cook until the grains are lightly toasted but still tender, about 5 minutes. Push the cauliflower to the side of the pan and add the eggs so they directly hit the pan (rather than the cauliflower mixture). Scramble the eggs until cooked through, about 2 minutes. Toss to combine with the cauliflower.
Add the reserved vegetables and shrimp, scallions, peas, soy sauce, and sesame oil. Toss to combine.