Prep your ingredients. Dice the chicken into small, even pieces. Mince the garlic, grate the ginger, and chop the onion and green onions. If using frozen cauliflower rice or peas and carrots, keep them frozen until ready to cook.

Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.

Cook the eggs. Crack the eggs into the hot pan, scramble quickly with a spatula until just set, then transfer to a plate. This keeps them fluffy and prevents overcooking later.

Sear the chicken. Add another tablespoon of oil. Season the chicken lightly with salt and pepper, then cook in a single layer. Let it sear for 2–3 minutes before stirring. Cook until browned and cooked through, about 5–7 minutes total. Transfer to the plate with the eggs.

Sauté aromatics and onion. In the same pan, add the diced onion. Cook 2 minutes until softened. Add garlic and ginger, stirring for 30 seconds until fragrant. Don’t let them burn.

Add the veggies. Stir in the peas and carrots. Cook 2–3 minutes to thaw and heat through. If using fresh carrots, cook a bit longer until crisp-tender.

Cook the cauliflower rice. Add the cauliflower rice to the pan. Spread it out and let it sit for 1 minute to steam and get a little color, then stir. Cook 4–6 minutes until tender but not mushy. If it starts to release too much moisture, turn up the heat.

Season it right. Return the chicken and eggs to the pan. Add 3 tablespoons soy sauce or tamari and a splash of rice vinegar if using. Stir well, taste, and adjust with more soy sauce, a pinch of salt, or chili-garlic sauce for heat.

Finish with sesame oil. Drizzle 1–2 teaspoons sesame oil over the top. Toss in the green onions. Give everything a final stir.

Serve. Plate it hot. Sprinkle with sesame seeds and add lime wedges if you like a bright finish.