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Make the teriyaki sauce per linked directions.
Place ¾ cup sauce in a ziploc bag with the meat. Place the meat in the freezer.
Preheat the oven to 350 degrees.
Heat a small skillet over medium heat with a dash of oil.
Whisk the egg in a bowl and put it in the skillet, lifting and tilting the egg to allow more raw egg to run underneath until set, gently flip the egg.
Cook until set and remove to a cutting board to cut in small pieces.
Place the oil in a large skillet and add the rice, stirring occasionally for 3 minutes.
In a small dish, whisk together the soy sauce, brown sugar, white sugar, ginger and red pepper.
Pour into the rice and stir to coat evenly.
Add the veggies and set aside in a 9x13-inch baking dish.
Remove the meat from the freezer and slice thin, putting any you don't use back in the freezer.
Heat the skillet to medium high heat.
Add a little oil and once hot, add the steak, cooking for 3-5 minutes. Remove to the casserole dish with the rice and steamed veggies.
Add the egg pieces to the casserole dish.
Add a drizzle of teriyaki sauce all over the casserole and toss to coat.
You can bake to crisp up the top if you'd like or serve as is with another drizzle of teriyaki sauce.