Heat rice according to package directions.

In large skillet or wok over medium-high heat, heat sesame oil. Add chicken and saute 6 minutes until chicken is evenly browned and cooked through.

Add mixed vegetables to skillet and stir-fry 4 minutes, or until tender but still crisp.

Add cooked sticky rice to skillet. Pour in soy sauce and mix thoroughly, ensuring rice is evenly coated and heated through.

Remove from heat, stir in chopped green onions; garnish with sesame seeds, if desired; and serve hot.

Tips: Chicken can be substituted for shrimp or tofu. Frozen vegetables can be used in place of fresh; cook 5 minutes, or until cooked through.