Mrs Rice's Oriental Restaurant in Chula Vista has served charbroiled teriyaki bowls and Asian-fusion wraps from its Broadway counter at Palomar Square since the early 1990s. The teriyaki chicken and steak plates arrive over steamed rice with mixed vegetables and a homemade teriyaki sauce, a charbroiled quick-serve format that complements the New York-style slices at Zappy Pizza on the same Broadway corridor. The Baja chicken wrap layers charbroiled chicken with rice, lettuce, tomato, sour cream, and avocado inside a wheat tortilla, blending teriyaki-counter convenience with Baja-inspired fillings. A Thai peanut chicken wrap adds ginger slaw, cucumbers, and spicy peanut sauce to the wrap lineup, extending the Asian flavor range beyond standard teriyaki preparations. Combination plates pair two proteins — chicken katsu with BBQ beef, teriyaki steak with fried shrimp — across a kids'-meal-to-large-platter size range that shares the counter-service prepared-food model with nearby Tlaloc Deli. The charbroil station fires each protein over an open flame before applying the house teriyaki glaze — a soy-and-sugar reduction brushed at high heat to caramelize into the bark that distinguishes flame-grilled teriyaki from sautéed versions.