Step 1

Heat half of the oil in a large skillet or wok over medium heat. Add the chicken breast and arrange in a single layer.

Step 2

Cook undisturbed until almost all pieces are no longer pink. Sprinkle it with cumin, turmeric, salt, and pepper and stir. Continue to cook for 3-4 minutes more, or until cooked through and golden. Set aside.

Step 3

To the same skillet add the remaining oil. Saute the onion and carrots until they begin to soften. Stir in the garlic, peas, and cauliflower rice.

Step 4

Cook, stirring frequently, until the cauliflower rice is tender, around 5-7 minutes. If the dimension of the pan allows, bring the cauliflower rice to one side of the pan; alternatively, you can remove some and place them on the same plate with the cooked chicken.

Step 5

Pour in the beaten eggs and cook until scrambled, then stir everything together.

Step 6

Return the cooked chicken back to the skillet and stir with the cauliflower rice.

Step 7

Top with green onions and sesame seeds.