Cook the chicken: If not already done, cook the chicken in a large skillet. Remove and save for later.
Scramble the eggs: Melt a little bit of butter in the same skillet. Add the whisked eggs and scramble until done. Remove and save for later.
Cook veggies: Melt a tablespoon of butter in the same skillet. Add in the veggies. Cook until veggies are mostly soft. Just a few minutes.
Fry the rice: In the skillet, add 1-2 tablespoons butter. Add in the rice and teriyaki sauce. Mix and cook for 3-4 minutes until rice is hot.
Combine it all together: Add back in the eggs and chicken. Stir. Serve.
Teriyaki Sauce Instructions:
In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper.
Bring to a boil over medium heat then reduce it and simmer until thickens.
To freeze it, wait until room temperature (or cooled in frig), then place in storage container.