. In a small bowl, whisk together the sauce ingredients (6 tablespoons tamari, 5 tablespoons mirin, and 2 teaspoons toasted sesame oil). Put two teaspoons on the sliced chicken in a separate bowl and stir to combine. Set both aside.

3. In a large skillet or wok, heat 1 tablespoon avocado oil over medium heat. Add the beaten eggs and cook until just firm. Remove from pan.

4. In the same pan, add the additional tablespoon of oil over medium-high heat, and cook until the bacon is golden, about 2 minutes. Add the diced onion and garlic, and cook another minute. Next, add the frozen peas and carrot and can of corn and cook another minute.

5. Add the chicken and cook about 2-3 minutes, until it turns from pink to white. Next, add the rice and sauce and cook another 2 minutes, stirring constantly. Stir in the egg and green onion and serve immediately!