INGREDIENTS
1 tablespoons sesame oil
2 tablespoons olive oil
 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces or left over chicken already cooked
 1 package of frozen vegetables (straight from the freezer)
 1 onion diced 
 2 to 3 garlic cloves, finely minced
 3 large eggs, lightly beaten
 4 cups cooked rice (I use white, long-grain) day old works best
 3 to 4 tablespoons low-sodium soy sauce
 salt and pepper, optional and to taste
INSTRUCTIONS
To a large non-stick skillet or wok, add the oils, and chicken (if using raw other wise add chicken after cooking the vegetables), and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
Add the onions and garlic stir until translucent.  Add mixed vegetables and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through.