Prep your ingredients: If using fresh cauliflower, pulse florets in a food processor until rice-sized. Mince garlic and ginger, slice bell pepper and carrots, and chop green onions. Pat protein dry and season lightly with salt.

Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. The pan should be hot but not smoking.

Cook the protein (if using): Add shrimp, chicken, tofu, or tempeh. Sear until cooked through and lightly browned. Transfer to a plate and keep warm.

Scramble the eggs (optional): Add a touch more oil if needed. Crack in 1–2 eggs, scramble quickly, and cook until just set. Slide the eggs to the plate with the protein.

Sauté aromatics: Add another teaspoon of oil if the pan is dry. Toss in garlic and ginger. Stir for 30 seconds until fragrant, being careful not to burn.

Add the veggies: Stir in bell pepper, carrots, and the white parts of the green onions. Cook 2–3 minutes until slightly tender but still crisp. If using frozen peas or edamame, add them now.

Stir fry the cauliflower rice: Add cauliflower rice and spread it out. Let it sit for 1 minute to get a bit of color, then toss. Cook 4–6 minutes, stirring occasionally, until tender with a slight bite. Avoid overcooking to prevent sogginess.

Season and sauce: Add 1–2 tablespoons soy sauce, 1–2 teaspoons rice vinegar or a squeeze of lime, and 1/4–1/3 cup sweet chili sauce. Toss until everything is evenly coated and glossy.

Bring it together: Return the cooked protein and eggs to the pan. Drizzle with 1 teaspoon toasted sesame oil, and toss to combine. Taste and adjust—add more sweet chili for sweetness, soy for salt, or lime for tang.

Finish and serve: Turn off the heat. Garnish with green onion tops, sesame seeds, and fresh herbs if you like. Serve hot as is, or with a wedge of lime on the side.