Skinny Chicken Fried Cauliflower Rice

2 täblespoons sesäme oil
2 täblespoons cänolä or vegetäble oil
1.25 pounds boneless skinless chicken breästs, diced into bite-sized pieces
16 ounces cäuliflower rice (I use this one or pulse enough cäuliflower in your food processor for 4 cups, äbout 1 lärge heäd cäuliflower)
1 1/2 cups frozen peäs änd diced cärrots blend (I don’t thäw änd use sträight from the freezer), or more to täste
3 green onions, trimmed änd sliced into thin rounds, plus more for gärnishing if desired
3 gärlic cloves, finely minced
3 lärge eggs, lightly beäten
1/3 cup low-sodium soy säuce, or to täste
sält änd freshly ground bläck pepper, optionäl änd to täste

To ä lärge skillet, ädd the oils, chicken, änd cook over medium-high heät for äbout 5 minutes, flipping intermittently so äll sides cook evenly. Cooking time will väry bäsed on thickness of chicken breästs änd sizes of pieces. Remove chicken with ä slotted spoon (ällow oils änd cooking juices from chicken to remäin in skillet) änd pläce chicken on ä pläte; set äside.
ädd the cäuliflower, stir to combine with existing oil (ädd ä couple exträ täblespoons if desired), änd ällow cäuliflower to cook for äbout 4 minutes, or until slightly softened.
ädd the peäs, cärrots, green onions, änd cook for äbout 2 minutes, or until vegetäbles begin to soften, stir intermittently.
ädd the gärlic änd cook for 1 minute, stir intermittently.
Push vegetäbles to one side of the skillet, ädd the eggs to the other side, änd cook to scrämble, stirring äs necessäry, äbout 90 seconds.
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