1
Coat hot skillet with the sesame oil and begin sauteeing the onion and garlic at medium heat. Add the chicken, cut into bite-size pieces, and cook until browned and juices run clear. Season as desired with cinnamon, ginger, garlic, crushed red pepper, salt and pepper, crazy salt, etc.
2
In another skillet, add a few tablespoons of olive oil and begin thawing the frozen vegetables. Cook until thawed but still crispy. Remove into large bowl and set aside.
3
Gently beat eggs in a bowl, then scramble them in the empty skillet. Remove when eggs are firm but still moist; add eggs to vegetable bowl.
4
Add more olive oil to skillet and begin frying the precooked rice. Add soy sauce and seasonings as desired. When chicken and rice are ready, add all together in a large skillet with the vegetables and eggs. Stir together and serve.