Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat. Whisk in the eggs and cook until scrambled. Transfer the scrambled eggs to a plate and set aside.
Heat the remaining tablespoon of olive (or avocado) oil in the skillet over medium-high heat. Add the celery, shallots, garlic and ginger; stir fry for 5 to 6 minutes, until vegetables are soft.
Add in the Sriracha sauce and soy sauce. Cook until liquid evaporates.
Add the riced cauliflower and sesame oil to the skillet. Cook, stir-frying constantly, for 4 to 5 minutes, or until cauliflower rice is soft. Season with more Sriracha or soy sauce, as needed.
Stir in the eggs, carrots, peas and scallions and cook until heated through. Serve warm.
How to Make Cauliflower Rice:
FOOD PROCESSOR: Chop the head of cauliflower into smaller pieces. Using the PULSE function, pulse several times until the cauliflower is the size you desire.
BLENDER: Again, chop the head of cauliflower into smaller pieces and add to the blender container. Fill the blender container with cold water and place on blender. Using the PULSE option, push down a few times. When the desired size, pour all contents into a strainer and push down until all the water is removed.
HAND GRATER: Using a hand grater, grate the chopped cauliflower pieces until all is completed.