In a large skillet or wok over medium high heat, add 1 tablespoon oil. Cook the chicken for about 5 - 7 minutes, stirring to ensure even cooking. The chicken should be cooked through. Drain any grease, remove the chicken from the pan and set aside. 

Add 1 tablespoon of oil to the pan and cook the onion and frozen vegetables over medium heat for 3 - 4 minutes, until tender.

In a small bowl, whisk together the eggs, ginger and garlic powder. 

Push the vegetables to one side of the pan. Add a drizzle of oil into the empty space. Pour in the eggs, cooking and scrambling them until cooked through. Stir the eggs into the vegetables. 

Add the chicken, rice, soy sauce, salt and pepper to the pan. Stir to combine. Cook for 2 - 3 minutes, until heated through. Taste and season with additional soy sauce if preferred. 

Serve hot, optionally garnished with chopped green onions.