Prep the cauliflower rice. If using fresh cauliflower, cut into florets and pulse in a food processor until it resembles rice. Avoid overprocessing; you want small grains, not mush. If using frozen, keep it frozen until cooking time to reduce moisture.

Dice and chop. Cut the chicken into small, bite-size cubes. Dice the onion and carrots. Mince garlic and ginger. Slice green onions, keeping white and green parts separate.

Scramble the eggs. Heat a large skillet or wok over medium-high heat with a drizzle of oil. Beat the eggs with a pinch of salt, then pour into the pan. Scramble until just set, then transfer to a plate. Don’t overcook—they’ll cook a bit more later.

Sear the chicken. Add 1–2 tablespoons oil to the hot pan. Spread chicken in an even layer. Season with salt and pepper. Cook without stirring for 2–3 minutes to get a little color, then stir and cook until just cooked through, 4–6 minutes total. Transfer to the plate with the eggs.

Sauté the veggies. Add another drizzle of oil. Toss in the onion, carrots, and the white parts of the green onions. Cook 3–4 minutes until softened and lightly browned. Add garlic and ginger; cook 30 seconds until fragrant.

Cook the cauliflower rice. Increase heat to high. Add the cauliflower rice and a pinch of salt. Stir-fry 4–6 minutes, letting steam escape so it dries out a bit. Spread it out and let it sit for 30–60 seconds at a time to get a little color.

Bring it together. Return chicken and eggs to the pan along with frozen peas. Pour in soy sauce and oyster sauce (if using). Toss to coat and heat through, 1–2 minutes. Taste and adjust seasoning—add a touch more soy sauce or a pinch of salt if needed.

Finish with flavor. Turn off the heat. Stir in toasted sesame oil and the green parts of the green onions. Add red pepper flakes if you like a little heat. Garnish with sesame seeds.

Serve. Plate hot with lime wedges on the side for a bright squeeze over the top. Enjoy as a full meal—no sides required.