In a saucepan, combine rice & water.
Bring to a boil. Reduce heat, cover, & simmer for 20 minutes.
In a small saucepan, boil veggies until soft, remove & drain. Set aside.
Heat wok over high heat.
Add in oil, then stir in veggies & chicken; cook about 30 seconds.
Crack in eggs, stirring quickly to scramble eggs with vegetables.
Stir in cooked rice.
Add in soy sauce & toss rice to coat.
Drizzle with sesame oil & toss again before serving.