Prepare the rice ahead of time, as it will take some time to cook. You will need 1 cup dry rice, which results in about 3 cups of cooked rice.

Heat the oil in a large skillet (non-stick, cast iron, and a wok all work) over medium heat.

Add the carrots and bell pepper and cover. Cook, stirring occasionally, until veggies begin to soften up, about 3 minutes.

Add the zucchini and ginger and cover. Continue cooking until zucchini begins to soften, about 2 to 3 minutes. Add the cooked brown rice and teriyaki sauce. Cover again and continue cooking until vegetables have reached desired done-ness, about 3 minutes. Uncover and cook until any excess liquid has burned off.

Sprinkle with sesame seeds and serve with your favorite entree.