Instructions

1. In a large skillet or wok heat the oil and cook the onion until tender.
2. Add the cooled rice and cook for about 3 minutes, then stir to cook the other side.
3. Add the soy sauce and honey, stir to coat the rice.
4. Stir in the chicken, veggies and fried egg.
5. Cook for another 3-5 minutes until all ingredients are warm.
6. Serve immediately.
7. Store leftovers in an airtight container in the refrigerator for up to 3 days.