To a large skillet, add the sesame oil and canola oil. Heat over medium-high heat until hot, then toss in the chicken. Cook for about five minutes, flipping the pieces occasionally to ensure they cook evenly. Look for the chicken to turn golden brown and no longer pink inside.
Once the chicken is cooked, carefully remove it from the skillet using a slotted spoon, allowing the oils and juices to remain in the pan. Place the cooked chicken on a plate and set it aside.
Now, add the cauliflower rice to the skillet. Stir it to combine with the leftover oil and cooking juices for added flavor. Let it cook for about four minutes, stirring occasionally, until the cauliflower is slightly softened.
Afterwards, toss in the peas and diced carrots. Cook for about two minutes, stirring intermittently until the vegetables just begin to soften and warm through.
Next, add the minced garlic to the pan. It should become fragrant in about one minute. Be sure to stir frequently to avoid burning the garlic.
Push the cooked vegetables to one side of the skillet, creating space for the next step. Add the beaten eggs to the cleared side. Scramble them gently, stirring as necessary for about ninety seconds until they are just set.
Now it’s time to bring everything together! Add the cooked chicken back to the skillet, and then slowly drizzle the soy sauce over everything. Stir to combine all the ingredients evenly.
Take a moment to taste your creation. Adjust the seasoning with salt and pepper to suit your preference.
For a final touch, garnish with extra slices of green onions if desired, and serve immediately while it's fresh and warm.
