Cut the chicken into bite-size pieces; set aside.
In a large sauté pan or wok, heat 2 tablespoons of the oil over medium-high heat. Pour in the egg and quickly swirl around the pan so it forms a thin layer. Cook until just firm and a thin coating of cooked egg is formed; cut the sheet into ¼-inch strips.
Wipe out the pan and add a tablespoon of the oil. Increase the heat and sauté the ginger, about 2 minutes or until golden. Add the remaining oil and the vegetables and cook about 5 minutes. Stir the chicken into the pan. Add the rice and soy sauce and continue cooking just to warm through. Remove from the heat, toss in the egg and serve.
