Add chicken to a bowl stir in 2 tablespoons of teriyaki sauce.

Coat all of the chicken pieces.

Prep the pan with nonstick olive oil spray.

Turn heat to medium.

Stir in the frozen vegetables and minced garlic.

Continue cooking the vegetables until thawed, Stir often.

Add in the riced cauliflower.

Lightly spray the rice with the nonstick olive oil.

Stir in 2 tablespoons of the teriyaki sauce and sesame oil.

Continue cooking until the rice is warmed through. (About 10 minutes.)

Add in the chicken cooking for an additional 5-10 minutes while on medium heat.

Make a hole in the center of the cooking rice, vegetables, and chicken.

Crack the eggs into a small bowl. 

Pour the eggs in the hole in the rice, vegetable, and chicken mixture.

Using a small whisk, beat the eggs.

Cool for 5-10 minutes or until the eggs have completely cooked.

Whisk the eggs into the rice, vegetables, and chicken mixture.

Sprinkle salt and black pepper to taste.

Enjoy!