Add chicken and sauté for 5-7 minutes until golden and cooked through. Remove chicken from pan and set on plate while you prepare the rice. Add the remaining two teaspoons coconut oil to the pan. Add the carrots, celery, and and onion and sauté for 2-3 minutes. Add the cauliflower rice and sauté for an additional minute or two.
Make a well in the middle, pushing the rice out to the sides of the pan. Add the eggs to the well and scramble them. Cut them up into small pieces using your spatula. Once cooked through, stir the eggs together with the rice and veggies. Add the chicken, remaining teaspoon of sesame oil, coconut aminos, and half of the scallions. Stir to combine.