Dice your boneless chicken thighs into 1-inch pieces or strips. You could use chicken breasts but I have found they dry out more.

In a container combine your Sesame Seeds, Yoshida Teriyaki, Teriyaki Marinade, and Worcestershire Sauce.

Mix it all together with your chicken and store at least overnight in the fridge to allow the meat to marinate.

After your rice is cooked, spread the rice out on a cookie sheet to allow it to dry out some after it is done cooking. Allow to dry out for about an hour or two before making the fried rice.

Remove your chicken from the fridge and allow it to set out at room temperature for a bit while you begin the rest of the prep.

Whisk your eggs in a bowl and add just a splash of water, the water helps them to be a bit fluffier. Add salt and pepper to the egg mixture.

Use a slotted spoon to remove the chicken from your sauce mixture when the griddle is at cooking temperature.

Once your chicken is beginning to cook spread your rice out in the middle of the griddle and add in the frozen vegetables and garlic.

Use a spatula and allow both to cook on the griddle while stirring/moving around occasionally.

Pour your eggs onto the other side of the griddle allow to cook, if your griddle looks dry squirt on a bit more vegetable oil. The eggs will get chopped up kinda like scrambled eggs when you mix them into your rice.

Drizzle the rice with some soy sauce and allow to cook while the eggs and chicken continue to cook.

Combine the eggs with the rice, you can combine the chicken as well if you would like.

Serve and enjoy!!