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Recipe:
Oil and butter
2 boneless chicken thighs cut in pieces (breasts or tenders work too)
1.5 cup frozen peas and carrots
3 green onions trimmed
3 eggs
2 garlic cloves minced
4 cups of cooked Jasmine Rice
4 Tbsp. of soy sauce
2 Tbsp. teriyaki sauce
2 Tbsp. of sesame oil
Salt and pepper

Heat griddle to 375 to 400 degrees. (That's MED on my Camp Chef)
Put down oil, then salt and pepper the chicken pieces and place on griddle. Cook for 3 to 5 minutes. Add teriyaki sauce.
Move diced chicken over. Add butter and cook peas, carrots, and green onion in chicken juices for 2 minutes or until soft.
Add garlic and cook for 1 more minute.
Add rice, chicken, and eggs. Drizzle with soy sauce, then cook for 4 to 5 minutes.
Cook eggs in oil, scrambling them on the griddle, and add to the rice.
Add sesame oil at the end, then toss and serve.