Cut up chicken breasts. In large non-stick skillet heat 1/2 oils over medium/high heat. Add chicken and season lightly with salt and pepper. Cook fully (5-6 minutes) and then place to the side in a bowl.

Add the rest of the oils to the skillet and return to medium/high heat. Add peas and carrot blend and onion and sauté for 1 minute. Then add garlic and sauté for another minute. Add mix to chicken bowl.

Scramble eggs in skillet. Return chicken and veggies to skillet with eggs. Add cooked rice to the pan. Add soy sauce and season with salt and pepper.