Prep the ingredients. Dice the chicken into small bite-size pieces. Mince the garlic (and ginger, if using). Slice the green onions and dice the onion and any extra veggies. If using frozen cauliflower rice, thaw and pat dry with a paper towel to remove excess moisture.

Make a quick sauce. In a small bowl, stir together soy sauce (or tamari), rice vinegar, and a pinch of red pepper flakes if you like heat. Set aside.

Cook the eggs. Heat a large skillet or wok over medium heat. Add a drizzle of oil, crack in the eggs, and scramble just until set. Transfer to a plate and break into bite-size pieces with your spatula.

Sear the chicken. Increase heat to medium-high. Add 1 tablespoon oil, then add the chicken in a single layer. Season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, about 5–6 minutes. Transfer to the plate with the eggs.

Sauté aromatics and veggies. In the same pan, add a touch more oil if needed. Add onion, bell pepper (if using), and the peas and carrots. Cook 3–4 minutes until softened. Add the garlic and ginger and cook 30 seconds, stirring to avoid burning.

Add the cauliflower rice. Stir in the cauliflower rice. Spread it out and let it cook undisturbed for 1–2 minutes to get a bit of color, then stir. Cook 4–6 minutes total, until the cauliflower is tender but not mushy.

Season and combine. Pour in the sauce and stir to coat. Add the cooked chicken and scrambled eggs back to the pan. Drizzle in the sesame oil and toss everything together. Cook 1–2 minutes more to warm through and let flavors marry.

Finish and serve. Stir in the sliced green onions. Taste and adjust salt, pepper, or soy sauce. Garnish with sesame seeds or a squeeze of lime if you like. Serve hot.