Prep the cauliflower rice.

• If using a whole cauliflower, remove the leaves and stem and break into florets.
  
• Add the florets in batches into the bowl of a food processor.
  
• Pulse in a food processor until it resembles rice.
  
• Cut the chicken into thin slices.
  
• In a large skillet or wok, heat 2 tbsp vegetable oil over medium-high heat.
  
• Add thinly sliced chicken.
  
• Stir-fry 2–3 minutes until just cooked.
  
• Remove chicken from the wok and set aside.
  
• Add remaining oil to the wok. Sauté the onion for 2–3 minutes until translucent.
  
• Add garlic and ginger.
  
• Cook for 30 seconds until fragrant.
  
• Toss in bell peppers and carrots.
  
• Stir-fry for 3–4 minutes until slightly tender but still crisp.
  
• Add the cauliflower rice to the pan.
  
• Stir well to combine with vegetables.
  
• Cook for 7-10 minutes, stirring occasionally, until cauliflower is tender but not mushy.
  
• Stir in the cooked chicken and green onion.
  
• Pour soy sauce and oyster sauce over the mixture.
  
• Add black pepper and chili flakes and toss. Adjust seasoning to taste.
  
• Drizzle a little sesame oil for flavor. Serve hot.