Gather all the ingredients.
Finely dice green onions, onions, chicken (about 1/4 x 1/4 inch cubes) and set aside.
Grate garlic with a grater and set aside.
In a small mixing bowl, lightly beat eggs.
In a small Teflon frying pan, spray cooking oil, pour eggs on medium-low heat, mix as if you are scrambling eggs for 1 minute and remove from heat. Eggs should only be partially cooked (very soft). Transfer to holding bowl.
In a new small Teflon frying pan, add 1 tbsp of neutral cooking oil on high heat. Once oil is up to temp (slightly smoking), add chicken, sprinkle salt and pepper and cook for 2-4 minutes until you get a nice brown crust on the chicken. Transfer to holding bowl.
In a large Teflon frying pan, add 1 tbsp of neutral cooking oil on high heat. Once oil starts to lightly smoke, add cauliflower rice and onion. Stir often and cook for 2-3 minutes or until desired texture is reached.
After 2-3 minutes, add chicken, partially cooked eggs, soy sauce, grated garlic, butter, salt and black pepper. Mix well and continue to cook for an additional 1 minute or until eggs are fully cooked.
Lastly, mix in the sesame seeds and green onions, transfer to serving bowl. Enjoy hot!