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Place Sauce ingredients in a small bowl and stir to combine; set aside.
Bring large cast iron skillet to medium-high heat. Add avocado oil to coat bottom of the pan.
Sauté ginger, red pepper flakes, garlic, and sesame seeds, move around for 30 seconds.
Add shrimp and cook for 3-4 minutes, flipping halfway.
While the shrimp are cooking, take one of the eggs and scramble it in a small bowl.
Once shrimp are cooked, add the egg to the pan and use a spatula to move the egg around until it is cooked. Remove shrimp and egg from the pan, set aside on a plate.
In the same pan, add the cauliflower rice, carrots, bean sprouts, and white parts of the green onion. Continue cooking on a medium high heat. Sprinkle with salt and pepper.
Move cauliflower rice mixture around for approximately 3-4 minutes on medium, ensuring it is warm all the way through and cooked slightly.
Stir in the shrimp and scrambled egg.
Pour a tablespoon or two of the Sauce in the hot pan and mix to combine.
Taste and add additional salt, pepper, and/or red pepper flakes, as desired.
Let the fried cauliflower rice keep warm in the pan and fry two eggs in a separate nonstick skillet.
Serve the fried cauliflower rice with a fried egg on top.
Garnish with the green parts from the green onions and additional sesame seeds.