1. Prepare rice according to package directions. Fluff with a fork & set aside.
2. Heat a large, deep skillet over medium-high. Add oils, chicken & eggplant to skillet. Cook 5-7 minutes or until lightly browned, stirring often. Add garlic, ginger, red pepper & onions. Cook 3-4 minutes or until onions are tender.
3. Add teriyaki sauce & peas. Cook 2-3 minutes or until vegetables are thoroughly cooked, stirring often.
4. Serve stir-fry over rice.