This is clearly not an "authentic" stir-fry, but it's fast (once you've got the rice made, and the veggies all chopped) and it's good.
Heat some oil in a wok or other very large pan over medium-high heat until very hot. Add aromatics (finely chopped onions, scallions, garlic, etc. plus ginger) and cook 30-45 seconds. Add other veggies (a few cups, well-chopped, of: carrots, celery, broccoli, etc.) and stir-fry 4-5 minutes. Add chicken (1/2 lb meat, cut into thin bite-size pieces) and continue cooking 2-3 minutes, until no longer pink (sometimes I pre-cook the chicken or use leftovers, in which case it just needs to be heated through). Stir in 3-4 cups cooked rice (I prefer brown rice), and sriracha and soy sauce to taste, and cook for another 5 minutes, allowing the rice to get crispy on the bottom. Create an empty space in the middle of the pan and add 2 eggs (lightly beaten before adding). Use a spoon or spatula to quickly scramble the eggs until light and fluffy, then stir them into the rest of the ingredients.
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