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Melt 1 tablespoon of butter in a wok or a large frying pan set over medium heat. Add the chicken and cook for 3-4 minutes until cooked through. Transfer chicken to a separate bowl.
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Melt the remaining tablespoon of butter in the pan. Add the onion and frozen vegetables. Cook for 4 minutes until softened.
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Stir in the garlic and ginger. Cook for a minute further until fragrant.
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Push all of the vegetables to one side of the pan. Add the eggs to the other side and scramble constantly until cooked through.
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Add the cooked rice, tamari, Sriracha, and chicken to the pan. Stir-fry mixture for 2 minutes.
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Sprinkle with green onions and serve warm.