3 green onions, chopped and whites separated from the greens
2 cloves garlic, minced
2 carrots, peeled and diced
4cups cauliflower rice
3/4cup frozen peas
3 large eggs, whisked
1/4cup soy sauce
In a large skillet, heat oil over medium-high heat. Add the chicken and cook for 5 minutes while stirring, until browned on all sides. Remove from skillet onto a plate.
Heat 1 tablespoon sesame oil over medium-high heat. Add the white onions, garlic, and carrots, sauté for 3 minutes or until softened. Add the cauliflower rice, green peas, and chicken. Stir to combine and cook for an additional 4 minutes or until the cauliflower rice is tender.
Push the vegetable and chicken mixture to one side of the skillet. Heat remaining sesame oil and add the eggs. Cook to scramble, then stir into the rest of the skillet contents.
Pour the soy sauce over the top of the chicken and veggies, stir to combine and cook for 2 minutes or until absorbed.
Remove the skillet from heat, top with green onions and serve.