Gather and prep all of your ingredients first and have them ready to go.
Wash and finely mince the cauliflower.
Chop the onion and garlic.
Shred the already cooked chicken.
Heat the sesame oil in a large skillet or wok on medium heat.
Stir the onion and garlic into the oil; sauté 'til they soften.
Add the peas and carrots, and continue to sauté, 'til they become tender.
Make a well in the center of the onion mixture, and add the eggs, scrambling them.
Stir everything together well, keeping the wok on medium heat.
Add the shredded chicken, as well as the cauliflower, to the wok, stirring well.
Add the soy sauce and continue to stir.
Place the lid on your wok and let the mixture steam or cook for 3 to 5 minutes.
When everything is heated thoroughly, it's ready to serve.