1 C. white rice
2 C. water or chicken broth, or both
2 average sized (not gargantuan!) chicken breasts
1 1/2 C frozen veggies, your choice (I used a combination of a frozen mirapoix mix - carrots, onions and celery - and corn and peas)
2 Tbl oil (I use canola; higher smoke point and heart healthy)
soy sauce and spicy mustard to taste
Sriracha, as garnish
Make rice: simmer water, and add rice. Bring it back to a simmer, lower the heat and cover until it's done.
While that cooks, chop up the chicken into bite sized pieces. Heat the oil in a large skillet, and add the chicken, consistently moving it about so it cooks evenly. Add the veggies and stir until they are all well incorporated and the veggies are cooked most of the way through.
Add the cooked rice; stir to incorporate.
Move the contents of the skillet to one side of the pan, and on the "blank" side of the pan, add the eggs and scramble them. When they are almost cooked all the way through, incorporate the eggs into the chicken and rice and veggies.
Add the soy sauce and mustard, and continue to stir and fold. If you're unsure how much of each to add, start with the soy, just a little at a time, then do the same with the mustard.
Serve warm with a bottle of sriracha and enjoy!