Mince the Onion (1) and Garlic (1 clove), and set aside. Cube the Chicken Breast (500 gram). If you don't have any leftover rice, you could also boil some fresh rice at this time.
Put 1 to 2 teaspoons of the Sesame Oil (4 teaspoon) into the wok. Add the chicken into small pieces and add a little bit of soy sauce to give it taste. Cook the chicken all the way through for a couple of minutes over medium heat.
Set the cooked chicken aside and add a little bit more oil into the pan.
Add the onion, garlic and Frozen Mixed Vegetables (1 cup) into the pan. Stir fry for a couple of minutes or until the vegetables are nice and tender.
Beat the Egg (2) and add them to the pan. Scramble the eggs with the vegetables in the wok.
Keep stir frying until the eggs are cooked and golden.
Add in the cooked chicken and White Rice (3 cup), and drizzle in the Soy Sauce (1/4 cup). Stir fry everything together until the chicken is cooked through again and the rice is brown and nice.