Add 1 tablespoon of olive oil to skillet and heat on medium.
Add zucchini, yellow squash, bell peppers and garlic and sautee until softened, about 8 minutes.
Once summer vegetables are soft, break 3 eggs into a small bowl and whip slightly to combine.
Pour eggs over vegetables, and move eggs around while they cook.
Add the rice and cooked chicken and stir again until everything is mixed together.
Add soy sauce for seasoning and stir one last time.
*Special freezing tip! You can freeze this into single servings. Add a scoop of fried rice to a muffin tin and pack down. Freeze, then remove and store in freezer safe bags. Take out for lunch