Cook the Chicken: Heat a wok or pan over high heat. Cut the chicken breast into small pieces and season with the salt and black pepper. Add 1 tablespoon of vegetable oil, then stir-fry the chicken over high heat until it is cooked through and lightly browned.
Set Aside the Chicken: Remove the cooked chicken from the wok or pan and set it aside while preparing the remaining ingredients.
Scramble the Eggs: Beat the eggs, then pour them into the same pan. Scramble for 1–2 minutes at most, until the eggs are cooked. Remove them from the pan and set aside.
Sauté the Aromatics: Add the remaining vegetable oil to the pan. Stir in the chopped spring onions, ginger, and garlic, and stir-fry for about 30 seconds.
Combine the Fried Rice: Add the cooked rice, thawed vegetables, cooked chicken, and scrambled eggs to the pan. Stir and toss everything together until well combined.
Prepare the Seasoning: In a small bowl, combine the light soy sauce, dark soy sauce, sesame oil, rice vinegar, and sugar. Mix thoroughly until the ingredients are blended.
Season the Rice: Pour the prepared sauce mixture into the pan with the rice, chicken, vegetables, and egg. Stir well so the seasoning is distributed evenly throughout the fried rice.
Finish and Serve: Garnish the fried rice with chopped fresh parsley and serve hot.
