1. Cook the rice.

Rinse the rice under cold water in a strainer. In a large pot with a lid, combine the rice with 3 cups of water. Bring it to a boil, then turn the heat to low and cover the pot. Simmer for 20 minutes, then let the rice stand off the heat for 10 more minutes. Spread the cooked rice evenly over a sheet pan lined with parchment paper. Refrigerate.

2. Prep the remaining ingredients.

Prepping the remaining ingredients after the rice is cooked will give the rice time to cool. Cut the chicken thighs into bite-sized pieces. Roughly chop the onion, carrots, green beans, zucchini and garlic. Beat the eggs in a small bowl. Combine the soy sauce and rice vinegar in another small bowl.

3. Cook the chicken.

Return the large pot to medium heat. Add 1 tablespoon of oil, then add the chicken. Cook, stirring occasionally, until the chicken is cooked through, about 4 minutes.
Remove the chicken and set it aside on a large plate.

4. Cook the egg.

Return the pot to medium heat and add another tablespoon of oil, swirling it until the pan is entirely coated and the oil is very hot. Add the beaten egg and cook, stirring constantly with a wooden spoon, just until opaque, less than a minute. Remove the egg and set it aside on the plate with the chicken.

5. Cook the vegetables.

Return the pot to medium heat and add the remaining 2 tablespoons of oil. Add the onion and carrots and cook until both start to soften, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the green beans and zucchini and cook until all vegetables are cooked al dente, about 3 minutes more.

6. Finish the fried rice.

Add the cooked rice and the soy sauce-rice vinegar mixture and cook about 2 minutes, stirring often so that the rice absorbs the sauce evenly. Add the cooked chicken and egg back to the pot, and stir until everything is evenly mixed.

7. Serve.

Serve the warm fried rice in bowls, with extra soy sauce if you want.