Melt the butter in a nonstick pan on medium-low heat. Add the beaten eggs. Scramble and cook through.
In a large freezer bag, add the rice, chicken, and all other ingredients. Seal. Shake to combine. Open the bag again to remove excess air, reseal, and freeze.
Cooking instructions:
Thaw.
Reheat in a skillet until cooked through, stirring occasionally.
Optional: Top with chopped green onions and additional sriracha if desired.