Heat a large nonstick skillet over medium heat. Coat with cooking spray and add egg. Swirl the egg to cover the bottom of the skillet. Cook until the egg sets, flip with a large spatula and cook for 1 minute. Transfer to a cutting board. Cut the egg into 1-inch thin strips. Set aside.
Increase the heat to medium-high.
Thoroughly pat dry the shrimp. Place in a medium bowl and toss with 1 ½ teaspoon canola oil, salt and pepper.
Add the shrimp and cook until just cooked through, about 1 minute per side. Transfer to a large clean bowl.
Heat 1 teaspoon oil in the skillet. Add the carrots, celery and white sections of the green onion. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Transfer to the bowl with the cooked shrimp.
Add the sesame oil, then the cauliflower rice. Cook for about 2 minutes, stirring constantly. Add the soy sauce (or tamari) and cook, stirring constantly, until the cauliflower is tender, about 3 minutes.
Add the greens peas, cook carrots and celery, and cook shrimp. Cook for 1 minute.
Remove from the heat and gently stir in the green sections of the green onion and the crumbled bacon. Serve.