4 cups cooked rice (best if cooked at least the day before)
4 tbsp oil
2 tbsp soy sauce
1 lb chicken breasts or thighs, chopped
2 cups chopped vegetables
3/4 tsp salt
Heat 1/2 tbsp of oil in a large non-stick frying pan over medium-high heat. Add the vegetables and cook, stirring periodically, for 5 minutes or until tender. Sprinkle the vegetables with 1/4 tsp salt. Remove the vegetables from a frying pan into a bowl.
Add another 1/2 tbsp of oil to that frying pan. Add chichen pieces and cook, stirring periodically, until no longer pink in center when pieces are cut (approximately 7 minutes). Sprinkle the chicken with 1/2 tsp of salt. Remove chicken from a frying pan into a bowl.
Add the remaining 3 tbsp of oil to the frying pan. Add the rice and stir until all rice is coated with oil.
Expose the center of the frying pan by pushing the rice to the sides. Crack the eggs into the center of the pan. Stir until all rice is coated with egg. Cook, stirring, for 3 minutes.
Drizzle the rice with soy sauce. Add cooked chicken and vegetables. Stir until everying is mixed.
Note: using leftover white rice (from at least the day before) makes better fried rice then using freshly boiled rice.