Dice all of your ingredients and make sure they're ready to go. Heat your griddle, cast iron, or pan medium-high heat. 

Lightly oil your pan and pour the cauliflower rice into the pan. Salt and pepper and let cook until dry. You want all the moisture to be out of the cauliflower rice to help with the texture. A little browning is ok, but make sure you're not burning. 

Cook your chicken next. Place your diced chicken in a medium-high pan that's lightly oiled. Salt and pepper your chicken and cook until done -- this should go quickly. Once the chicken is cooked pour enough Teryaki sauce to coat the chicken and toss. Set chicken aside.

Next cook your onions, peas, and carrots, and asparagus. (As far as shaving the asparagus, I like to run a peeler along the stalk to get the outer layer off, it makes it less stringy when you eat it). Same deal - lightly oiled, medium-high heated pan. Start with your onions, asparagus and peas, and carrots, then add your garlic and ginger. Cook to your desired texture, some people like their veggies crunchier than others. 

Next, add your squash and zucchini to the veggie mixture and cook for 2-3 minutes. 

Now you will add everything to one pan, including your green onions and scrambled eggs.  Mix together and add the remaining teriyaki sauce a little at a time while mixing. You don't want your mixture to be soupy. 

Make sure everything is warmed through, dish up, and enjoy!