If you forgot to make rice a day ahead, cook it now and let it cool, as cold rice works best for frying.

In a large pan or wok, heat a tablespoon of oil over medium-high heat. Add the diced chicken, sprinkling with salt and pepper, and cook until golden brown, about 5-7 minutes. Remove the chicken from the pan and set it aside.

In the same pan, add another tablespoon of oil if needed. Toss in the chopped onion and sauté until translucent, about 3 minutes. Then add the minced garlic and sauté for another minute until fragrant.

Stir in your mixed vegetables and cook until they’re warmed through, about 2-3 minutes.

Add the cooled rice and stir everything together so that the ingredients are well combined, breaking any clumps of rice.

Pour the soy sauce over the rice mixture, stirring consistently so that every grain gets coated. Add the cooked chicken back into the pan and stir-fry for another 2-3 minutes, heating everything through.

Finally, fold in the sliced green onions, give it a final stir, and taste for seasoning. Serve hot and enjoy!