Cut the chicken into bite-sized pieces. Transfer to a mixing bowl. Add the soy sauce, mirin, cornstarch, oil, and white pepper to taste. Give it a good massage.

Beat the eggs with a pinch of salt. (Add more eggs if you want a higher protein content.) Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. Bring a pot of water to a boil. Blanch the frozen veggies (if using) for 1 to 2 minutes. Drain well. (You could also microwave them with a little bit of water.)

Make the sauce by combining all the sauce ingredients in a small container and mix well. Add 2 tablespoons of oil to a wok (or pan) and heat over high heat. Once it gets nice and hot, add the beaten eggs. Cook for about 30 seconds or until the eggs are 70 percent cooked. Remove from the wok and set aside.

In the same wok, add 2 tablespoons of oil. Heat it over high heat. Once it’s heated, add the marinated chicken in a single layer. Let it sit for 2 minutes or until nicely browned on the bottom. Add the garlic and white parts of the green onions. Saute for 1 to 2 minutes. Add the cooked and cooled rice. Give it a good stir for 1 to 2 minutes. (You can take a ladle and smash it down to separate the grains.)

Pour the sauce around the edges of the wok. Give it about 20 to 30 seconds to caramelize and mix well. (This will add a nice charred flavor and make it more delicious.) After 1 to 2 minutes, add the blanched veggies. Stir-fry for another 2 minutes. If rice is still clumped, add a little bit of water and continue to stir.

Put the eggs back into the wok. Break into little pieces. Toss together for 1 to 2 minutes. Taste and add more salt (or soy sauce) to taste. Turn off the heat. Add green onions, sesame seeds, and sesame oil. Give it a final mix. Serve hot and enjoy!