Prepare all aromatics and vegetables by finely mincing 4 slices of fresh ginger and 4 cloves of garlic, keeping them separate, and chop 1 green onion.

Measure your frozen mixed vegetables, including corn, diced carrot, and edamame or green peas.

Cut chicken breast or thigh into large dice pieces and marinate in a bowl with soy sauce, mirin, grape juice, brown sugar, cornstarch, baking soda, and oil.

Beat the eggs with a pinch of salt until well combined and have the cooked rice ready, breaking up large clumps.

Heat a large wok or skillet over medium-high heat with about 1 tablespoon of cooking oil.

Add the beaten eggs to the hot oil and stir fry quickly until cooked; remove from the pan and set aside.

If necessary, add more oil to the pan and add the marinated chicken pieces without stirring for about 2 minutes until golden brown.

Flip the chicken and add half of the minced garlic, stir frying until cooked through, about 3 to 4 more minutes, then remove from pan.

Make the teriyaki sauce by adding soy sauce, mirin, water, and brown sugar to the hot pan; boil and return cooked chicken to coat in the sauce.

Add another tablespoon of oil to the pan, then the minced ginger and remaining garlic; stir for about 15 to 20 seconds.

Add cooked rice to the pan and stir fry vigorously for 2 to 3 minutes; season with salt and add frozen mixed vegetables, cooking for an additional 2 minutes.

Pour any excess teriyaki sauce into the fried rice and mix well with the scrambled eggs and chopped green onion.

Transfer to serving plates or bowls, top with glazed teriyaki chicken, and serve immediately.