3 tablespoons olive oil, divided
3/4 pound chicken tenders
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 sweet onion
2 cloves garlic
1 cup frozen peas and carrots
2 eggs
3 tablespoons soy sauce, divided
1 teaspoon sriracha
2 tablespoons diced green onions
Heat a large non-stick skillet over medium heat. Add 1 tablespoon olive oil. Dice chicken into bite-sized pieces. Toss with ginger, salt, and pepper. Add to skillet and cook, stirring often, until browned and cooked through, about 7 minutes. Remove chicken to plate and set aside. Add 1 tablespoon olive oil to pan and stir in diced onion, garlic, and peas and carrots. Cook until onions are translucent and vegetables are warm, about 7 minutes. Remove vegetables to plate with chicken and set aside. Add remaining tablespoon of olive oil to pan over medium heat. Add rice and stir to coat. Cook, stirring occasionally, 5 minutes until rice is warmed through. Push rice to the side of the pan. Crack eggs into the empty section of the pan and drizzle with 1 teaspoon of soy sauce. Scramble the eggs until done. Stir eggs into the rice mixture, return chicken and vegetables to pan, top with remaining soy sauce and sriracha. Stir well, cooking for 5 more minutes. Remove from heat and sprinkle with green onions before serving.