Marinate pork ribs in teriyaki marinade for 30 minutes in the refrigerator.

Heat half of the vegetable oil in a large skillet over medium heat.

Cook marinated pork ribs for 4-5 minutes on each side, or until cooked through.

Transfer cooked pork ribs to a plate, cover with foil, and let rest for 5 minutes.

Slice the rested pork ribs.

Heat the remaining vegetable oil in the same skillet over high heat.

Cook the beaten eggs for 1-2 minutes, scrambling with a wooden spoon, then transfer to a bowl.

Add frozen mixed vegetables to the pan and stir-fry for 2 minutes.

Mix in the cooked jasmine rice, soy sauce, and sweet chili sauce.

Stir-fry for 2-3 minutes, or until heated through.

Stir in the cooked scrambled eggs.

Serve the rice topped with sliced pork ribs and sliced green onions.