In a large nonstick saute pan, on medium-high heat, add 2 tablespoons of grapeseed oil. Once hot, add the onion, garlic, red pepper and green onions. Saute for about 4 minutes or until softened.
Add the 1 tablespoon of butter to the pan. Once it's melted, add the frozen vegetables and cook for about 3-4 minutes until heated throughout.
Add the 16 oz. of cauliflower rice, the shredded chicken, salt, and pepper. Saute for a couple of minutes, and push it over to the side of the pan.
Add the eggs to the empty side of the pan and scramble. Then combine everything and add the 4 tablespoons of low-sodium soy sauce and sesame oil.
Finally, stir in the fresh parsley and serve!