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Whisk the eggs with a pinch of salt in a small bowl.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Add the eggs and cook, without stirring, until almost set, about 1 minute.
Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 1 minute.
Transfer to a cutting board and cut into thin strips.
Heat the remaining 1 tablespoon oil in the same skillet over high heat.
Add the chicken and cook, stirring, until almost cooked through, about 2 minutes.
Add the peas and carrots, peppers and scallions and continue to cook, stirring, until crisp-tender, about 2 minutes.
Add the ginger and cook, stirring, 1 minute.
Add the rice and Japanese Style Teriyaki Cooking Sauce and cook, stirring, until warmed through.
Stir in the egg strips and divide among 4 bowls.