Chinese Chicken Fried Rice

Heat olive oil in a large skillet over medium-high heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant. Toss in the chicken and scallions, cooking until the chicken is lightly browned. Don’t worry—it will finish cooking with the rice.
1 chicken breast, 2 teaspoons garlic, 1 teaspoon ginger, ¼ cup scallions, 1 tablespoon olive oil
Toast the rice: Stir in the uncooked rice and let it toast for about a minute. Pour in the water or broth, bring it to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 10 minutes, or until the rice is nearly cooked.
1 ½ cups uncooked rice, 2 ½ cups water or chicken broth
Prepare the sauce: While the rice is cooking, whisk together the soy sauce, honey (or brown sugar), and sesame oil in a small bowl. Set it aside for later.
½ cup soy sauce, 2 tablespoons honey or brown sugar, 1 teaspoon sesame oil
Add the vegetables: Stir in the frozen stir-fry vegetable mix. Cover and let it simmer for another 5 minutes, until the vegetables are tender and the chicken is cooked through.
2 cups frozen Asian stir-fry vegetable mix
Finish and serve: Pour the teriyaki sauce over the rice mixture and stir until everything is evenly coated. Let it cook for another 2-3 minutes so the flavors meld together. Garnish with chopped green onions and sesame seeds, then serve hot.
green onions, sesame seeds, fried egg