1. Using a potato peeler shave carrots into thin strips;
2. Sauté your snap peas and carrots in olive oil, salt and pepper and set them aside;
3. Add more olive oil and sauté garlic and ginger until golden; add riced cauliflower; once cauliflower has softened, make room in the pan and scramble the eggs; mix them together;
4. Bring the veggies and sliced chicken breast into the pan;
5. Season with fresh ground pepper, soy sauce and sesame oil;
6. Finish with cilantro, scallions and sriracha (optional) and enjoy! 😋
