Cook the Rice: In a small saucepan, combine rice, water, olive oil, and a pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread onto a plate to cool.

Stir-Fry the Chicken: Heat a large wok or skillet over high heat and add 1 tablespoon of sesame or wok oil. Once hot, add the chopped chicken seasoned with salt and white pepper. Stir-fry until cooked through, about 2-3 minutes. Remove the chicken to a plate and set aside.

Cook the Vegetables: In the same wok, add the remaining oil. Once hot, add the frozen mixed vegetables and stir-fry until tender. Add the garlic and cook for an additional 30 seconds, being careful not to let it burn.

Scramble the Eggs: Push the vegetables to the side of the wok and pour the whisked eggs into the center. Scramble the eggs until fully cooked.

Combine Ingredients: Add the butter to the wok and let it melt. Then, add the cooked chicken and rice. Toss everything together to combine and heat through.

Season the Fried Rice: Drizzle Tamari or soy sauce over the mixture. Toss again to ensure everything is evenly coated.

Serve: Allow the fried rice to cool slightly before serving to enhance the flavors. Enjoy your homemade chicken fried rice!