Chinese-style chicken and cauliflower rice

Trim any visible fat off the chicken and discard. Cut the lean meat into bite-size pieces, and sprinkle with the fresh-squeezed orange juice. Set aside.
Prepare the frozen peas and carrots by microwaving for 1 to 2 minutes, until they’re defrosted but not fully cooked. Place the veggies on a paper towel to absorb any excess water.
Heat a large skillet over medium-high heat, and add 1 tablespoon of the canola. Add the chicken and cook, stirring occasionally, until starting to brown, about 8 minutes. Add the balsamic and stir to coat.
While chicken is cooking, heat another large skillet or wok on medium-high heat, and add the remaining canola oil and garlic. Add the eggs and stir, cooking until the eggs are scrambled. Stir in the defrosted veggies and browned chicken.
Add the soy sauce, scallions, and cauliflower rice and stir until the cauliflower rice is heated through. Divide among 4 plates and serve immediately.

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