Prep the vegetables

• Dice the onion nice and uniform so it cooks evenly.
• Thoroughly peel the carrots to remove the bitter outer texture.
• Cut the carrots into straw-like shapes, then dice into even pieces.
• Finely mince the fresh ginger, about half a tablespoon worth, so the flavor doesn't overpower the final dish.
• Slice the green onions to garnish the final dish.

Marinate the chicken

• Cut the chicken tenderloins into bite-size pieces.
• Add sesame oil, all purpose seasoning of your choice and light soy sauce.
• Mix everything together with your hands until all the flavor is in there.
• Marinate the mixture for 2 to 24 hours (or expedite to 2 minutes).

Scramble the eggs

• Heat a wok until steam is coming off of it.
• Add high smoke point cooking oil of your preference.
• Scramble 3 to 4 large eggs in there until nice and fluffy.
• Place the scrambled eggs to the side.

Cook the chicken

• Add the chicken to the wok over high heat so it starts boiling in its own juices.
• Continuously flip so every inch gets kissed in heat and develops a slight char.
• Once the chicken hits around 80% cooked, add in the teriyaki sauce (adding it too early burns the sugars).

Sauté the vegetables

• Add a touch more oil to the wok.
• Start with the onions and enjoy that aroma.
• Come in with the carrots for vibrancy and sweetness.
• Add bean sprouts for refreshing crunch and texture.
• Add the frozen peas and cook down a bit so the water cooks out.
• Save the ginger for last so it doesn't burn and leave a bitter taste.

Add the rice and sauces

• Add the day-old jasmine rice (fresh rice is not the best option for a grainy finish).
• Add dark soy sauce until the rice starts to take on its color.
• Add oyster sauce for that savory umami flavor.
• Mix it all around so every grain gets the flavor.

Combine and garnish

• Come in with the teriyaki chicken, the headline of the show.
• Give it another good mix.
• Follow with the scrambled eggs.
• Garnish with green onions and serve.