0 Cook the rice according to the package instructions, then let it cool and refrigerate for 3–4 hours. This step is crucial.
1 Preheat a griddle over medium-high heat. Add ¼ cup (½ stick) of butter, then add the diced onion, zucchini, and mushrooms. Toss the vegetables to coat them in the butter, then push them to one side of the griddle and let them cook for 4–5 minutes.
2 In the center of the griddle, add the chilled rice. Use a spatula to break it up and stir as it begins to warm. Add another ¼ cup of butter to the rice and let it melt.
3 Crack 3 eggs onto the griddle, scramble them until fully cooked, then mix them into the rice.
4 Season the rice with soy sauce and black pepper, toss to combine, allow the rice to cook for an additional 2-3 minutes then mix in the cooked vegetables. Push the rice and veggie mixture to one side of the griddle.
5 On the other side, add the diced chicken breasts. Let the chicken begin to cook, then pour the teriyaki sauce over it. Continue cooking for 7–8 minutes, or until the chicken is fully cooked.
6 Once the chicken is done, combine it with the rice and vegetables. Toss everything together until well mixed, then serve and enjoy.
