Pulse the cauliflower florets in a food processor until they look like rice-sized pieces, stopping before they become a fine paste. The pieces should look distinct and lightly textured rather than damp or mashed.

Warm a sauté pan or wok over medium heat, add the olive oil, then cook the peppers, ginger, garlic, and scallion whites for 3 minutes. The vegetables should begin to soften and the pan should smell deeply fragrant without browning the garlic too much.

Add the cauliflower rice and stir-fry for 3 minutes, stirring regularly before mixing in the coconut aminos or soy sauce or tamari and salt. Look for steam to ease and for a few cauliflower grains to develop light golden speckles around their edges.

Move the cauliflower mixture to one side of the pan, pour the whisked eggs onto the exposed surface, and season them with a pinch of salt and pepper. Scramble until the eggs are softly set, then fold the ribbons through the cauliflower mixture.

Take the pan off the heat and stir in the toasted sesame oil, then scatter over the scallion greens and adjust the seasoning to taste. The finished fried rice should look glossy, smell nutty, and have tender-crisp cauliflower grains.