In a large non-stick wok or skillet, heat 1.5 tbsp oil over medium-high heat. Once hot, add chicken pieces and ¼ tsp salt and ¼ tsp black pepper and sauté until cooked through, about 8 minutes. Transfer chicken to a plate and set aside.
Return skillet to medium-high heat, add remaining 3 tbsp oil. Add peas, beans, corn, and carrots blend and sauté 3 to 4 minute, then add garlic and sauté 1 minute longer. Move the veggies to edges of the pan, add add in eggs in the center and cook and scramble.
Add in the rice and stir well. Further add in soy sauce, rice vinegar, and Sriracha. Mix well. Finally add in the chicken and top with ½ tsp salt if needed. Mix well. Let it cook for a minute and turn off heat.
