In a large skillet or pan, add 1 tbsp olive oil and bring to medium heat. Add in chicken and cook until chicken is just cooked. I like to turn the heat slightly higher and give the chicken a seared exterior before turning the the heat back down again.
Add in remaining olive oil. Add in cauliflower rice, bell pepper and green beans. Stir and cook until vegetables are halfway cooked. Add in soy sauce, sesame oil and sriracha. Stir until completely mixed and vegetables are tender but still crisp. Taste and adjust seasoning as needed. Stir in scallions for a few seconds before turning off heat.
Dish out into meal prep containers. Allow rice to cool before refrigerating or freezing. If desired, you can add a drizzle of sriracha sauce on top of rice. Reheat before eating.
Notes
To make these even easier, I bought cauliflower rice so I didn't have to rice my own. I really like 365 Organic Riced Cauliflower from Whole Foods. Every brand is a little different with how big their cauliflower rice is and I think the Whole Foods version is just the right size for me.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.