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Heat a large skillet to medium high, add in half the olive oil, shrimp, ¼ teaspoon of salt and pepper. Sauté the shrimp for 1-2 minutes on each side or until they have just turned pink.
Remove the shrimp and set them aside.
Add in the eggs, and stirring constantly, cook the scrambled eggs just until they are no longer runny, then remove from the pan and set aside.
Add the remaining oil and butter, then once melted, add in the scallions, cauliflower rice and salt. Cook, stirring often, for 3-4 minutes or until the cauliflower is almost cooked through.
Then make a well in the center and add in the ginger and garlic. Sauté for about 20 seconds. Add a little more oil if the pan is too dry.
Pour in the liquid aminos, toasted sesame oil, peas and carrots, then mix everything until well combined.
Cook for 2 minutes, stirring often, then add the shrimp and eggs back in and continue cooking just until they’re heated through, then serve.