Chop roast in to 1/2 inch cubes. In large bowl place chopped roast and teriyaki sauce. Stir until all is well coated. Cover with plastic wrap and place in fridge for 1/2 hour.
Meanwhile, in medium size covered pot add 2 cups rice (do not rinse before or you will lose nutrients) and 1 tablespoon olive oil. Stir to coat rice (this will prevent sticking!), add 4 cups water and salt , bring to boil, cover pot, then reduce heat to low and simmer 20 minutes.
While rice is cooking, chop onion and mushrooms. In a non-stick, large skillet or sauce pan add 1/2 tablespoon of olive oil heat on medium heat setting. Add onions and mushrooms. Sauté until onions are transparent or tender. Remove from pan and set aside.
Drain pan well, wipe pan with paper towel and set aside while you drain marinade from meat.
Drain marinade well, place pan back on heat, add ˝ tablespoon of olive oil - heat on medium high but do not burn oil.
Carefully add meat to hot pan (as this will sear the meat and lock in its juices). Stir fry until meat is browned.
When meat is done, drain onions and mushrooms (the mushrooms contain a lot of water) add to meat stir until well mixed. Remove from heat and cover for five minutes.
Serve over rice with salad and fresh baked rolls.