In a medium mixing bowl, combine 2 tablespoons of miso paste, 2 tablespoons of honey, 1 tablespoon of minced ginger, and 2 minced garlic cloves. Whisk together until smooth and well-blended.

Add your choice of 1 pound of chicken thighs or breasts into the marinade, turning the chicken to ensure it's fully coated. Cover with plastic wrap and let it sit for at least 30 minutes.

While the chicken is marinating, prepare the rice. Cook 2 cups of egg fried rice according to package instructions.

Heat a wok or large frying pan over high heat, adding a dash of oil. Add the marinated chicken to the pan and stir-fry for about 5 to 7 minutes until golden brown.

Once the chicken is cooked through, plate it over the egg fried rice and drizzle any remaining sauce from the pan on top.