Marinate the chicken in teriyaki sauce in the refrigerator for at least one hour.

In a wok or deep skillet, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.

In the same pan, add the oil and cook onion, garlic, and carrots until onions are translucent.

Add broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.

Beat the eggsies and pour into the cleared half of the pan. Scramble the eggsies and mix with the rest of the veggies.

Add rice (already cooked), soy sauce, sesame oil, pepper, and the cooked chicken. Mix well and let the rice cooker until slightly crispy.