Heat a large skillet over medium heat. (A wok works well here, too.) Add 1 tablespoon of the sesame oil, followed by the ground venison, onion powder, salt, and pepper. Cook, breaking the meat up as it browns, until fully cooked, about 5–7 minutes. Drain if needed, then transfer the venison to a plate and set aside.

Return the skillet to the heat and add the remaining 2 tablespoons of sesame oil. Add the chopped onion and cook for 1–2 minutes until softened. Stir in the minced ginger and garlic and cook just until fragrant, about 30 seconds.

Add the peas and carrots and cook, stirring often, until tender and heated through.

Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble gently until just set. Once cooked, mix the eggs into the vegetable mixture.

Add the cooked rice to the skillet. Drizzle the soy sauce and teriyaki sauce over the rice, then stir well to combine. Cook for a few minutes, letting the rice heat through and lightly fry as everything comes together.

Add the cooked venison back to the skillet and stir until evenly distributed. Taste and adjust seasoning if needed.

Finish with sesame seeds and chopped green onions if using, and serve hot.