Place cauliflower florets in a food processor and pulse several times until cauliflower is ground up and the consistency of rice. Set aside.
In a small bowl, whisk eggs and season with salt and pepper. Heat 1 tablespoon oil in a nonstick skillet over medium heat. Once pan is hot, pour beaten egg mixture into pan. As egg begins to set, use a spatula to push edges towards center. Continue doing so until egg is completely cooked. Remove egg from pan, cool, and finely dice. Set aside.
Heat remaining oil in a large nonstick skillet over medium-high heat until pan is hot. Add onion, garlic, carrot, and broccoli and saute several minutes until veggies are caramelized and tender. Reduce heat to medium and add cauliflower rice, peas, chicken, and diced egg and saute 8-10 minutes until rice is heated through. At this point, rice may be refrigerated up to 4 days.
To finish the rice, return skillet to medium heat, and stir over heat 8-10 minutes until rice is heated through. Remove from heat and stir in toasted cashews, soy sauce, parsley, and salt and pepper to taste. Enjoy cauliflower rice hot!