Cook chicken breast how you wish- for this recipe I cooked it on high pressure in the Instant Pot for 15 minutes and shredded it. You can use any leftover chicken you have, grill it, bake it, or whatever is easiest for you!

While chicken is cooking, put cauliflower rice, peas, and carrots into a pan and let it cook until it is thawed and most of the moisture is gone. Usually about 5-10 minutes.

Make a space in the center of the food in the pan- clear of any cauliflower rice or veggies and crack two eggs. Be sure to whisk with a fork and cook until scrambled and cooked through. Then mix eggs into rice mixture.

Combine coconut aminos, rice wine vinegar, Sriracha, garlic powder and everything bagel seasoning into a small bowl and mix.

Add chicken and sauce into the rice mixture and combine. Let simmer until most of the sauce is absorbed.

Serve and enjoy!