Preheat oven to 400 degrees F (200 degrees C).
Combine the Jasmine Rice (4 ounce) and Water (1 cup) in a small saucepot over medium-high heat. When the water comes to a boil, stir, cover, reduce the heat to low and simmer for 15 minutes. Fluff rice with a fork and keep warm.
Meanwhile, using a fork, whisk the Egg (1) in a small bowl; set aside.
Cut the Scallion (2) into 1/4 inch thin pieces.
Peel the Carrot (1) and cut into 1/4 inch diced pieces; set aside.
Remove the ends from the Green Beans (6 ounce) and discard. Cut the green beans into 1/4 inch pieces; set aside.
Pat dry the Chicken Breast (2) with paper towels and drizzle both sides of the chicken with Olive Oil (1 tablespoon) and season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Place the chicken on a sheet pan lined with foil and bake for 8 minutes. Remove the chicken from the pan, cut into 1/2 inch diced pieces; set aside.
Heat Canola Oil (1 tablespoon) in a large non-stick sauté pan or wok over medium-high heat. Cook the egg first and stir to scramble. When done, transfer the egg to a plate; set aside.
In the same large non-stick sauté pan or wok over medium-high heat, add the carrots and cook for 3 minutes.
Add the green beans and cook for 2 more minutes. Add only HALF of the scallions and cook for 10 seconds or just until wilted.
Add the Green Peas (1/4 cup). Return the egg and chicken to the pan, then add the rice along with Soy Vay Veri Veri Teriyaki Sauce (1/4 cup). Stir until everything is evenly coated and heated through.
Divide the Teriyaki Chicken Fried Rice between two bowls, garnish with remaining scallions and serve and enjoy!