HEAT 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. ADD the bell pepper and COOK, about 5 minutes. STIR in the carrots and continue to COOK until tender, 2 more minutes.

TRANSFER the vegetables to a bowl and STIR in the teriyaki sauce until well combined.

BREAK the eggs into a large bowl. ADD the water and half the green onions and WHISK until well combined. SEASON with black pepper and kosher salt.

ADD the remaining 1 tablespoon of oil to the skillet over medium heat. POUR the egg mixture into the skillet and SET for about 1 minute. SCRAMBLE the egg, and COOK through, about 1 more minute.

ARRANGE the lettuce leaves on a platter and TOP with scrambled eggs and veggies. GARNISH with the remaining green onion and the cilantro, as desired.