Curried Rice Salad with Veggies

Ingredients:
5 c. cooked rice
1 12 oz can of chicken
1 pt lima beans
1 pt green beans
1 pt soybeans
2-3 eggs
1 c. chopped onion
3 Tbs. balsamic vinegar
2 Tbs. olive oil (optional)
3/4 c. Mayonnaise (optional)
The following spices to taste:
Curry
Chili powder
Tumeric
Garlic powder
Salt
Black Pepper
Chives
Cilantro

Instructions:
1. Begin rice cooking method (I prefer rice cooker)
2. Combine frozen vegetables in cooking pot, add just enough water to cover bottom. Place at high heat.
3. Fry onions lightly in frying pan, add chicken.
4. In a separate fry pan, fry two scrambled eggs, allow to cook into a formed flat cake. When the eggs are almost completely cooked cut into small slices and add to onion and chicken mixture.
5. After vegetables are cooked, drain off excess water and add to frying pan.
6. Add spices in various levels and amounts, add freely at this point, because the addition of rice will lesson the seasoning intensity.
7. Add cooked rice and any remaining spices.
8. Now add balsamic vinegar
9. If you wish to not use mayonnaise, add some olive oil and a beaten egg to the mixture in order to help it hold together. OR at this point take off heat and add mayonnaise.
10. Another possible variation would be the use of plain yoghurt as a stickifying agent.