Mix together the sauce ingredients. Transfer diced chicken to a bowl and pour 2 tablespoons of the sauce mixture over it.
Cook the rice.
Heat oil in skillet over medium-high heat. Season with salt & black pepper and cook chicken 3-4 minutes each side until done. Remove and set aside.
Cook onions and garlic for 2-3 minutes. Add frozen veggies and cook for 3 minutes.
Push veggies to the side, pour whisked eggs into the skillet. Cook until just set, then set aside.
Add chilled rice and remaining sauce. Increase heat, toss continuously for about 3 minutes until rice is browned and sauce is absorbed.
Add chicken, 2 tablespoons of green onions and cook until heated through.