Heat two tablespoons sesame oil in a very large skillet over medium-high heat.
Season chicken generously with salt and pepper.
Cut into small pieces.
Add chicken and stir-fry, cooking both sides of meat until cooked through—about 5-10 minutes.
Remove chicken from heat onto paper towel-lined plate and set aside.
Add remaining oil to skillet.
Then add frozen mixed vegetables, green onions, bell pepper, water chestnuts, bamboo shoots and garlic.
Stir-fry veggies until tender, about 3-5 minutes.
Push vegetables to the side of the skillet and add beaten eggs.
Scramble eggs then break into pieces and stir in to remaining veggie mixture.
Add cooked chicken, cooked rice, Tamari soy sauce and Sriracha sauce.
Stir well to combine ingredients.
Season with additional salt and pepper, if desired.
Garnish with green onions, and additional Sriracha sauce, if desired, to serve.