Let the chicken teriyaki rest for about ten minutes.
While the chicken fillets rest, heat the cooking oil in a non-stick pan. Pour in the beaten eggs and cook just until set.
Cut the chicken fillets into thin strips.
Roughly chop the cooked eggs.
Reheat the reserved teriyaki sauce in a wok or large frying pan. Let boil until reduced and a bit thickened. Watch it carefully though to prevent scorching.
Throw in the rice, season with salt (important!) and toss continuously until heated through. Add the chicken strips and eggs. Toss until well distributed.
Transfer the chicken and rice to a wide serving bowl. Sprinkle in the toasted sesame seeds and cilantro.