- 6 eggs
- 1 tablespoon milk, or as needed
- 2 tablespoons vegetable oil, or as needed, divided
- 1 pound chicken breasts, cut into cubes
- 6 slices bacon, cut into small squares, or more to taste
- 1 (10 ounce) package frozen peas and carrots, thawed
- 1 head cauliflower, shredded
- 1 teaspoon soy sauce, or more to taste
- Beat eggs and milk together in a bowl.
- Heat 1 tablespoon oil in a skillet over medium heat; cook and stir egg mixture until scrambled and cooked through, about 5 minutes. Remove skillet from heat.
- Heat 1 tablespoon oil in a wok or large, deep skillet over medium heat; cook and stir chicken until almost cooked through, 5 to 10 minutes. Add bacon; cook and stir until bacon is browned and chicken is no longer pink in the center, 5 to 10 minutes more.
- Mix peas and carrots into chicken mixture; cook and stir until warmed, about 5 minutes. Add cauliflower, scrambled eggs, and soy sauce; cook and stir until cauliflower is tender, about 10 minutes more.