Assemble all ingredients to avoid last minute rush.

Wash and chop onion, green onion stalk and chop broccoli florets into 1 inch pieces.

Wash and dice chicken breast.

Remove core and leaves from cauliflower. Cut into florets and transfer them into Food Processor or Electric Chopper. Pulse until rice-like texture, set aside in large bowl.

In Kadai or Skillet, heat coconut oil over medium heat. When melted, add chopped onion and saute until translucent.

Add chicken to Skillet and sprinkle with garlic powder, salt and black pepper powder. Saute chicken until cooked through and golden.

Add sriracha and half of soy sauce into Skillet to coat chicken.

Add broccoli and water to Skillet and cover. Let it steam for about 5-7 minutes, until it begins to soften.

Place cauliflower rice in Skillet, sprinkle with a little salt and add remaining soy sauce.

Gently stir so cauliflower rice is coated. Continue cooking for about 15-20 minutes until broccoli is tender and cauliflower rice is soft.

Now, make a hole in the center. Crack the egg open in the center of the pan. Let it fry, breaking the yolk apart with a Spatula.

Once the egg is completely cooked, gently mix it in with the cauliflower rice. Garnish with sliced green onions and sesame seeds.