Prepare and cut all veggies and chicken breast. Set aside keeping cut chicken in refrigerator until needed.
Heat a large frying pan over med/high heat with 1/2 tbsp of oil until just heated. Add onion and sauté until soft, about 3 mins. Add cut chicken and continue sautéing until chicken is cooked through, about 5-6 mins. Remove to a separate plate or bowl.
Place pan back on same med/high heat and add another 1/2 tbsp oil. Add diced carrots and sauté until soft, about 5-6 mins. Remove carrots and add to chicken/onion bowl.
Place pan back on heat. Add another 1/2 tbsp of oil and sauté red bell pepper strips until soft, about 5 mins. Remove to chicken/onion bowl.
Place pan on same heat source and 1/2 tbsp oil and garlic. Sauté for 30 seconds and then add riced cauliflower. Stir Well. Add soy sauce and sauté for approximately 5 mins until cauliflower becomes slightly tender.
Make a well is center of cauliflower pan and add eggs. Cook eggs similar to cooking scrambled eggs, slowly incorporating into cauliflower. Once eggs are cooked add in frozen peas, frozen baby shrimp and chicken veggie mixture. Stir well, cover pan and cook for 4-5 mins.
Serve with toasted cashews and green onions.
*Please use as many organic ingredients as possible*