Ingredients

• 
• 1 teaspoon peanut oil
• 2 large eggs, beaten
• 3 spring onions, thinly sliced
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 500g skinless chicken thighs, trimmed and cut
• ½ cup diced red capsicum
• 1 cup snow peas, trimmed and halved
• 4 cups cauliflower rice
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil

Method

Heat 1 teaspoon oil in a large wok over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.

Add 1 tablespoon oil to the pan along with spring onion, ginger and garlic; cook, stirring, until the spring onion have softened, about 30 seconds. Add chicken and cook, stirring, for 1 minute. Add capsicum and snow peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate.

Add the remaining 1 tablespoon oil to the pan; add cauliflower rice and stir until beginning to soften, about 2 minutes.

Return the chicken mixture and eggs to the pan; add soy sauce and sesame oil and stir until well combined. Garnish with remaining spring onions.