Prep your ingredients. If using fresh cauliflower, pulse florets in a food processor until they resemble rice. Dice carrots, slice green onions (separating whites and greens), and mince garlic and ginger. Beat the eggs with a pinch of salt.

Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and let it get hot until it shimmers.

Brown the chicken. Add ground chicken with a pinch of salt and pepper. Break it up with a spatula and cook until no longer pink and lightly browned, about 5–6 minutes. Stir in the green onion whites, garlic, and ginger; cook 1–2 minutes until fragrant. Transfer the mixture to a bowl.

Cook the veggies. In the same pan, add another drizzle of oil if needed. Toss in diced carrots and cook 2–3 minutes to soften. Add peas and cook 1 minute more.

Add cauliflower rice. Increase heat to high. Add the cauliflower rice and a pinch of salt. Stir-fry 4–5 minutes, letting steam escape so it doesn’t get soggy. You want it tender with a little bite.

Season. Return the chicken to the pan. Add 3 tablespoons soy sauce, 1 teaspoon rice vinegar, and red pepper flakes if using. Toss to coat and cook 1–2 minutes to meld flavors. Taste and adjust soy sauce or salt as needed.

Scramble the eggs. Push everything to one side of the pan. Add a small splash of oil to the empty space, then pour in the beaten eggs. Scramble until just set, then fold into the rice.

Finish with sesame oil. Turn off the heat. Drizzle on 1–2 teaspoons sesame oil and toss. Top with green onion greens. Serve with lime wedges if you like a fresh, bright kick.