The Rice:

2 c. cold water
1 c. rice

The Topping:

1 lb. chicken breasts, cut into strips
2 tbsp. vegetable oil
1 lb. (1 bag) frozen vegetables (your choice), thawed
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 c. tomato soup or tomato pure
2 tbsp. soy sauce
1 tbsp. vinegar

Start the rice cooking in a rice cooker or pan. Fry the chicken in oil over high heat. Remove and reserve. Fry the veggies, ginger and garlic powder over medium heat until tender-crisp. Add soup, soy sauce and vinegar, then heat until boiling. Put the chicken back into the mixture until reheated, then immediately serve over rice.