Chicken Teriyaki Fried Rice

Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add garlic, and ginger, sautéing for 1-2 minutes until aromatic. Add the chicken, scallions and cook until it’s lightly browned; it will finish cooking with the rice later.
1 chicken breast, 1 tablespoon olive oil, 2 teaspoon garlic, 1 teaspoon ginger, ¼ cup scallions
Toast the rice: Stir in the uncooked rice and toast it lightly for about a minute. Add 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 10 minutes, or until the rice is nearly cooked.
1 ½ cup uncooked rice, 2 ½ water or chicken broth
Prepare the sauce: While the rice cooks, whisk together soy sauce, honey (or your preferred sweetener), and sesame oil in a bowl. Set aside.
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 the skillet and 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. Cook for an additional 2-3 minutes to let the flavors meld. Garnish with chopped scallions and serve hot.
green onions, sesame seeds