Heat a nonstick skillet or wok over medium high heat, and add 1 tbsp of oil.
Add the ground chicken, break up the meat into small clumps with a spatula, and cook completely, until no pink remains, about 5 minutes.
Add 1 tbsp of soy sauce, stir to distribute, then remove the chicken to a separate bowl.
Add 1 tbsp of oil, then add the eggs. Let cook for about 2 minutes, then flip the egg over to finish cooking, about 1 more minute. Remove the egg to a cutting board, and chop into small pieces.
Add the remaining tbsp of oil, then the carrot and yellow onion.
Add 1 tbsp soy sauce to season it, then cook for 5 minutes, until slightly softened.
Add the peas, scallions, and garlic, and cook for 2 minutes, until the scallion softens slightly.
Add the cauliflower rice, and the remaining 1 tbsp soy sauce.
Cook for 3-4 minutes, until the cauliflower is slightly softened, then add the chicken back to the pan, as well as the sesame oil.
Stir everything around for 30 seconds, then add the chopped egg back to the pan. Serve and enjoy!
*You can use any neutral oil, like grapeseed, light olive, canola, etc**Here's a post on How to Make Cauliflower Rice, it's very easy. You can also purchase cauliflower rice from stores like Trader Joe’s or Whole Foods, and a 16-ounce bag from Trader Joe’s for instances gives you about 3.5 cups.