Step 1

Heat oil in a large skillet or wok over medium heat.

Step 2

Add the onion and cook, stirring often, until translucent.

Step 3

Add the garlic, ginger, and chicken to the pan and continue cooking for 2 minutes.

Step 4

Add the cauliflower to the skillet and season with 3 teaspoons (1 tablespoon) of soy sauce and chili paste. Stir well and cook for 3 minutes or until cauliflower has softened.

Step 5

Push the cauliflower rice to the side of the pan and crack the eggs into the empty space in the pan. Season with 1 teaspoon soy sauce and scramble.

Step 6

When eggs are cooked through, stir the eggs into the rice.

Step 7

Remove from the heat and stir in the scallions.

Step 8

Drizzle with sesame oil and serve.