Rice the cauliflower. Remove the leaves and core. Cut into florets and pulse in a food processor until it looks like rice. Work in batches to avoid mush. If you don’t have a processor, grate on the large holes of a box grater. Pat dry with paper towels to remove excess moisture.

Prep the chicken. Pat dry, then season with a pinch of salt and pepper. Smaller pieces cook faster and get better browning.

Cook the chicken. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high. Add the chicken in a single layer. Cook without stirring for 2–3 minutes to get color, then stir until cooked through, 4–6 minutes total. Transfer to a plate.

Build the aromatics. In the same pan, add the remaining 1 tablespoon oil. Add onion and the white parts of the green onions. Cook 2–3 minutes until slightly softened. Stir in garlic and ginger and cook 30 seconds until fragrant.

Add the veggies. Toss in peas and carrots (and any optional veg like bell pepper). Cook 2–3 minutes, stirring, until warmed and crisp-tender.

Scramble the eggs. Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side. Let them set for 10–15 seconds, then scramble until just cooked. Mix into the vegetables.

Stir-fry the cauliflower rice. Add the riced cauliflower. Spread it out and let it cook undisturbed for 1 minute to steam off moisture. Stir and cook another 3–5 minutes until tender with a slight bite. Avoid overcooking—it should not turn soggy.

Season and finish. Return the chicken to the pan. Add soy sauce, sesame oil, white pepper, and a pinch of salt. Toss to combine and taste. Adjust with more soy, a dash of rice vinegar for brightness, or a squeeze of sriracha for heat. Stir in the green onion tops and serve hot.