Cook rice according to package directions. Let cool completely and store in the

refrigerator (works best if cold).

Heat olive oil in a skillet over medium-high heat. Cut chicken into bite-sized pieces, season with salt and pepper and add to skillet. Cook until chicken is cooked through; remove chicken from the skillet and set aside.

In the same skillet, add sesame oil. Sauté onion and frozen vegetables until vegetables are tender, about 5 minutes. Add garlic and cook for an additional minute.

Push vegetables off to one side and add beaten eggs to the skillet and cook until set.

Add green onions, soy sauce, rice and cooked chicken to the skillet. Cook for a few minutes until heated through and combined.