What to do:

In a small bowl, wash rice with water until water becomes clear. Drain with a colander or sifter.
Add washed rice with 2 cups of water in a large pot over medium-high heat. Cover pot with lid and cook for 40 minutes. Stir occasionally until rice is cooked and water is fully absorbed. Remove from heat, fluff with a fork, and chill in fridge.
Pour oil in a large pan over medium-high heat. Add chicken and stir occasionally. Cook chicken until golden brown or chicken reaches a minimum internal temperature of 165°F.
Add bell pepper, mixed veggies, and scallion to pan and sauté for 2-3 minutes, then add garlic. Sauté for another 2-3 minutes or until fragrant.
Add chilled rice to pan and mix well with chicken and vegetables. Add soy sauce, salt and pepper to taste.
Create a space in the middle of pan and crack 3 eggs. Scramble eggs until cooked. Stir and mix scrambled eggs well with fried rice mixture.
Optional: Top with scallion and serve with a side of sliced cucumbers.